Sweet Potato Biscuits

Cook sweet potato in a medium saucepan of boiling salted water until tender, about 8 to 10 minutes. Drain, cool, add orange zest and mash.

Position rack on lower third of oven; preheat to 425°F. Butter the bottom and sides of a 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and the remaining dry ingredients in a large bowl. Add cubed butter to the flour mixture; using a pastry cutter, cut the butter into the flour until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to the flour mixture; toss with a fork. Gather the mixture in the bowl, kneading until dough comes together. Turn dough out onto a floured work surface and pat into a 1-inch-thick round. Using a 1 1/2-inch round biscuit cutter, cut out biscuits, flouring the cutter after each cut. Gather scraps; pat into a 1-inch-thick round. Cut out additional biscuits .

Arrange biscuits side by side in the prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and a tester inserted into the center biscuit comes out clean, about 20 minutes. Cool for 10 minutes in the pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread the bottom half of each biscuit with honey butter, then top each with sliced ham and the second half of the biscuit.