Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Steam the sweet potatoes until tender, about 15 minutes. Mash until smooth and set aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Add the cold, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.

Gently fold the mashed sweet potatoes into the flour-butter mixture, gradually adding the milk until the dough comes together.

Turn the dough out onto a floured surface, pat it to about 1-inch thickness, and cut out biscuits.

Bake the biscuits for 15-20 minutes until golden brown on top.

While the biscuits bake, mix the softened butter, honey, and cinnamon until creamy.

Serve the warm biscuits with the honey butter.