First, prepare the
Sweet Potato (1)
. Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash.
When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the
Maple Syrup (1/2 tsp)
into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
Preheat the oven to 200 degrees C (400 degrees F) and line a baking sheet with a silicone mat or parchment paper.
All-Purpose Flour (1 3/4 cups)
Dark Brown Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Pumpkin Pie Spice (1/2 tsp)
Salt (1/2 tsp)
. Whisk it all together, making sure there are no lumps.
Add in the
Butter (1/3 cup)
and use a pastry blender to cut it into the flour mixture. It will become pebbly.
Then stir in the
Heavy Cream (3 Tbsp)
and cool mashed potato just until it comes together into a dough.
Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about 2.5-cm (1-inch) thick.
Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. 8-9 should be possible with the amount of dough.
Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges.
When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked, but will keep for a day in a sealed container. Enjoy!