2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough
Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.
Cook's Note: Using fresh roasted sweet potatoes and leaving the potatoes and butter slightly lumpy creates rustic biscuits that are unique and don't need to look perfect. Also, these biscuits can be baked and frozen ahead of time and then thawed when needed. After thawing, just add the ham and condiments and serve. To add a little kick to the sweet potato biscuits, mince 1 jalapeno pepper (seeds removed) and mix into the dough.