2 pounds sweet potatoes roasted, cooled and mashed (about 1 cup cooked potatoes)
2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough
3/4 cup cold butter, cut into 1/4-inch cubes
2/3 cup brown sugar
2 teaspoons baking powder
1/2 cup heavy cream
Using fresh roasted sweet potatoes and leaving the potatoes and butter slightly lumpy creates rustic biscuits that are unique and don't need to look perfect. Also, these biscuits can be baked and frozen ahead of time and then thawed when needed. After thawing, just add the ham and condiments and serve. To add a little kick to the sweet potato biscuits, mince 1 jalapeno pepper (seeds removed) and mix into the dough.