Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt.

Add the cold, cubed unsalted butter to the flour mixture and cut it into the flour until it resembles pea-sized crumbs.

In a separate bowl, combine the sweet potato purée with the buttermilk until smooth.

Pour the wet ingredients into the dry mixture, folding gently with a spatula.

Transfer the biscuit dough onto a lightly floured surface and shape into a 1-inch thick circle.

Use a 2-inch biscuit cutter to cut out biscuits.

Place the cut biscuits on the lined baking sheet, about 1 inch apart.

Bake your sweet potato biscuits for 10-15 minutes or until golden brown.

Remove from the oven and let cool slightly on a wire rack before serving.