Start by making the cinnamon honey butter.

In a medium-large size bowl, add one cup softened butter, cinnamon, and honey.

With a hand mixer or whisk, mix butter on medium speed, one to two minutes until fluffy and well incorporated.

Transfer butter mixture to a small bowl or container. Refrigerate until ready to serve. (Can be refrigerated for up to two weeks)

For the biscuits, start by peeling and dicing the sweet potato.

In a small saucepan add sweet potatoes and just cover with cold water.

Over medium-high heat, bring sweet potatoes up to a boil.

Boil until sweet potatoes are soft.

Strain from water and mash with a fork, Set aside to cool

In a food processor, add flour, baking powder, cornstarch, and salt.

Gently pulse or whisk ingredients together to combine.

Next add in stick of butter, pulse again until the mixture becomes crumbly (like coarse sand).  Alternatively, you could cut the butter into the flour mixture with a fork or pastry cutter.

Add in the reserved sweet potato, then milk. Either mix or pulse until the entire mixture forms together into a ball.

On a lightly floured surface, gently turn dough onto the surface

Knead dough just to barely into a ball.

With a rolling pin or hands, press out dough until 1 ½ - 2 inch thickness.

Using a biscuit cutter, cut biscuits out. Repeat rolling into a ball and out into thickness, then cutting biscuits until no dough is left.

In a small, greased baking pan add biscuits until touching.

Preheat oven at 350 degrees farenheit.

Meanwhile, melt 1-2 tablespoons of the cinnamon, honey butter

With a pastry brush, glaze the top of the biscuits with cinnamon honey butter (can also use a simple egg wash).

Bake in the oven for 20-25 minutes.