Wash and dry your sweet potato pierce with a fork. Wrap in aluminum foil and roast at 400℉ for at least 1 hour.
Let roasted sweet potato cool completely or refrigerate overnight. Scoop out of sweet potato peel and mash.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add cold cubed butter and cut it into the flour with a pastry cutter or your fingers until mixture resembles coarse crumbs.
In a separate bowl, whisk together mashed sweet potato, buttermilk, and honey.
Pour wet ingredients into the flour mixture and mix gently until a soft dough forms. Do not over mix and do not knead.
Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
Cut out biscuits using a biscuit cutter or glass, reshaping scraps as needed.
Place biscuits on a parchment-lined baking sheet and brush with a little buttermilk.
Bake at 425℉ for 15-18 minutes until golden brown and risen.
Brush warm biscuits with melted butter or honey for a glossy finish and serve warm.
