Instructions

1. Preheat oven to 425°F. Microwave sweet potatoes according to package directions. Let cool. Peel skin and mash potato pulp until smooth.
2. Whisk together flour, sugar, baking powder, 2 tsp salt, and cinnamon in a large bowl. Cut in cold butter using a pastry blender or two forks until mixture is crumbly.
3. Whisk together sweet potato puree and buttermilk in a separate bowl; gradually add to flour mixture until a shaggy dough forms, adding more buttermilk if needed.
4. Turn out dough onto a lightly floured surface and pat or roll dough to 1-inch thickness. Cut dough with a 2-inch round cutter, re-rolling scraps as needed. Place on a lightly greased baking sheet.
5. Brush tops of biscuits with beaten egg. Bake 15 to 20 minutes or until golden brown.
6. Meanwhile, beat softened butter using an electric mixer over medium speed until light and fluffy. Add syrup and 1 tsp salt; beat over medium speed until well blended. Serve biscuits with maple butter.