Lightly grease a baking sheet with butter or spray with non-stick cooking or baking spray.
If you need to cook the sweet potato, microwave it for approximately 6 minutes or until it is done. Scoop out ¼ cup of the soft flesh and place in a large bowl.
Add the milk and melted butter and mix well.
To measure the flour accurately, use a large spoon and fill your measuring cup. Then level it off with the back side of a knife. If you just put your measuring cup in a bag of flour and scoop it, the flour condenses, and you will end up with too much flour, which will make your biscuits dry.
Sift the flour, baking powder, sugar and salt into the milk mixture and mix to form a soft dough. Don't overmix.
Place the dough on a lightly floured surface and, with a light hand, gently knead the dough until smooth. Using a light hand and only kneading it until it comes together is the secret to light, fluffy biscuits. If you overwork the dough, your biscuits will be tough.
Flour a rolling pin and lightly roll the dough to ½ inch thickness. Use a 2-inch cookie or biscuit cutter and cut out the biscuits. Place them on the prepared baking sheet with the biscuits touching. When you have cut out all of the biscuits, take the remaining dough and re-roll it and cut out the remainder of the biscuits.
Bake for 8-10 minutes or until done and let cool a little on the baking sheet.
Cranberry Aioli Directions:
While the biscuits are baking, add the cranberry sauce or fresh cranberries and mayonnaise to a food processor fitted with a steel blade. Process until the mixture is smooth.
Assembly
To assemble the Sweet Potato Biscuits, cut the biscuits in half, add a dollop of Cranberry Aioli and a slice of country ham. Serve immediately.