Boil sweet potatoes in a pot on the stovetop until soft. I have found that keeping the skin on makes peeling easier. About 30 minutes. If you want potatoes to cook faster peel before boiling.
Preheat oven to 375℉.
Peel sweet potato by slitting the skin and mashing in a mixing bowl.
Add milk and olive oil to mashed sweet potatoes and combine them using a fork.
In a seperate large mixing bowl add flour and baking powder and whisk fully together.
Combine the dry and wet ingredients in a single mixing bowl and mix dough until it comes together.
Turn out dough onto parchment paper. If dough is sticky dust with flour. Using a floured biscuit cutter cut out biscuits as close as possible. Gather together and repeat. Another option instead of cutting is to take balls of dough and flatten to about an inch thick.
Arrange biscuits on pan with parchment paper and bake until golden, 15 to 20 minutes. Rotate halfway through.
