Preheat your oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Using a pastry cutter or two knives (or if you are feeling super lazy, the food processor), cut in the cold butter until the butter pieces are the size of small peas. In a small bowl stir the sweet potato and buttermilk together then add to the flour mixture. Stir gently until the mixture just comes together (depending on the weather and your sweet potatoes, you might have to add another splash of buttermilk). Dust a flat surface with flour and turn the dough out onto it. The key to biscuits is to not mess with it too much, so you don’t want to knead as much as you just want to fold the dough together a few times until it has just come together. Pat the dough out into a circle until it’s about ¾-inch thick. Using a medium sized biscuit cutter, cut the biscuits out and place onto a lightly greased baking sheet with the edges of the biscuits touching each other. When cutting out your biscuits, make sure to press straight down, not in a twisting motion or your biscuits won’t rise very well. Brush the tops with heavy cream.
Bake for about 15 minutes or until the tops are browned. Serve with a little butter and molasses, or a nice slice of baked ham.
Tip: Make these biscuits a little smaller and use them as a delicious appetizer at your next holiday party!