Sweet Potato Biscuits with Honey Goat Cheese Butter

For the biscuits:
Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.

Cut the baked and cooled sweet potato in half lengthwise and scoop the flesh of the potato into the bowl of a food processor. Add the buttermilk. Blend until smooth.

Place the flour, baking powder, sugar and salt in the bowl of an electric mixer and mix on low speed for a few seconds to combine. Add the butter and mix on low speed for 3 to 4 minutes, until the butter is the size of peas. Gradually add the buttermilk mixture and blend until the dough comes together.

Divide the dough in half and knead each half on a lightly floured work surface to bring the dough together completely. Pat each piece of dough into ¾-inch thickness. Using a 2-inch round biscuit cutter, cut out circles of dough and place them on the prepared baking sheets, spacing them 2-inches apart. You can combine the dough scraps as needed to make additional biscuits.

Combine the egg and water in a small bowl. Brush the tops of the biscuits with the egg wash. Bake for about 20 minutes, until golden brown and firm to the touch.

For the butter:
While the biscuits cook, stir together the butter, goat cheese and honey in a medium-sized bowl.

Serve the warm biscuits with the goat cheese butter alongside.