Preheat your oven to 400°F (205°C). Puncture a sweet potato with a fork and roast on a baking sheet for 45 minutes to 1 hour. Mash to yield about ¾ cup.

Mix the cooled mashed sweet potato with ⅓ cup of milk to create a smooth consistency.

Increase oven temperature to 425°F (218°C) and line a baking sheet with parchment paper.

In a large bowl, combine 2 cups of flour, 2 tablespoons of baking powder, and ½ teaspoon of salt. Whisk until smooth.

Cut ½ cup of butter into the flour mixture until it resembles coarse crumbs.

Gently stir the sweet potato mixture into the dry ingredients until just combined.

Turn the dough out onto a floured surface and press to ½ inch thickness. Fold the dough over itself 4-5 times.

Cut the dough into shapes and place on the prepared baking sheet.

Bake for 12-15 minutes or until golden brown. Allow to cool slightly before serving.