Bake the sweet potato at 350F for about 45 minutes until tender. Allow it to cool, then remove the pulp and mash. Measure out 1 cup. Combine the mashed sweet potato in bowl with half the coconut oil and all of the maple syrup.

Mix the dry ingredients in a separate bowl, then add to the potato mixture and blend well with a fork.

On a floured board, pat the mixture out into a 1/2 inch thick circle and cut into 1 inch rounds, or simply drop spoonfuls of dough. Put them onto greased or parchment-lined cookie sheet, then brush each with some of the melted coconut oil.

Bake at 375 degrees F for 10 minutes, or until lightly golden on top. Serve hot.

These biscuits also freeze well, but should be thawed before reheating.