In a microwave, using high heat, microwave a sweet potato (wrapped in a damp paper towel) for 3-4 minutes until soft throughout.

Let the sweet potato cool for 1-2 minutes, then scoop out the flesh into a small bowl. Use a fork to mash until mostly smooth. 

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. 

In a large mixing bowl, add the all-purpose flour and baking powder. Stir with a fork to combine. 

Add in the butter, milk, and mashed sweet potato and mix thoroughly with a wooden spoon until thoroughly combined.

Add dough to a lightly floured surface, like a baking mat.

Gently press, then fold the dough inward at least 4 times, patting down each time and adding flour as needed. 

Using a rolling pin, roll the dough until it is ½ inch thick.

Using a 2 ½ inch biscuit cutter, cut the biscuits and place them on the baking sheet.

Bake 12-15 minutes, until biscuits rise and are golden brown. 

In a small bowl, melt butter for 20-30 seconds and mix in brown sugar and cinnamon.

Remove biscuits from the oven. Using a silicon brush, coat the top of each biscuit with the butter mixture.