A tasty biscuit that incorporates sweet potatoes into the mix and doesn't include gluten.
Preheat oven to 400° F. Cook sweet potatoes by roasting for 45-55 minutes or until soft. You can also cook them by microwaving for about 10 minutes, until soft. If you microwave your potatoes, be sure to still preheat your oven.
Peel the potatoes and process them in a food processor until smooth. Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
Add flour, baking powder, salt, and cinnamon to food processor and pulse until it begins to bind.
Add chilled butter pieces and pulse 20-30 seconds. Add milk, and pulse again 20-30 seconds.
Dust a piece of parchment paper with flour. Place dough on top and add another sprinkle of flour. Add more flour as needed to avoid stickiness. Roll dough to about 3/4 inch thickness. Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits. Re-roll scraps and cut until all dough is used.
Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.