First Step: Prepare Oven and Ingredients Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Gather all your ingredients including cooked mashed sweet potatoes, flour, baking powder, sugar, salt, cold butter, and milk.

Second Step: Mix Dry Ingredients In a large bowl, whisk together all-purpose flour, baking powder, salt, sugar, and cornstarch (if using). This ensures even distribution of leavening agents and flavor enhancers.

Third Step: Incorporate Butter Cut cold, unsalted butter into small chunks. Using a pastry cutter or food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This step is key to achieving flaky layers in your biscuits.

Fourth Step: Add Sweet Potato and Milk In a separate bowl, combine the mashed sweet potatoes and ½ cup of milk. Fold this mixture gently into the flour and butter blend. Add up to 2 additional tablespoons of milk to bring the dough together without overworking it, preserving tenderness.

Fifth Step: Knead and Layer the Dough Turn the dough onto a floured surface. Knead lightly 3 to 4 times until smooth. Pat the dough out into a rectangle roughly ½ to ¾ inch thick. For flaky layers, cut the dough into three sections, stack them, and gently pat to a rectangle again. Repeat this cut-and-stack process once more to create delicate layers.

Sixth Step: Cut and Arrange Biscuits Using a floured biscuit cutter or a knife, cut the dough into 10 to 12 biscuits. Place them onto the prepared baking sheet, spacing slightly apart.

Final Step: Bake and Serve Optionally brush the tops of the biscuits with melted butter for a golden finish. Bake in the preheated oven for 10 to 15 minutes or until golden brown on top and bottom. Allow biscuits to cool slightly before serving warm. Leftovers can be stored at room temperature for 3 to 4 days or frozen for longer storage.