1. Preheat oven to 425 degrees.  Line baking sheet with parchment or use 9″ cast iron skillet for baking biscuits.
2. Rub raw potatoes with vegetable oil, prick with knife to allow steam to escape during baking. Bake sweet potatoes at 400 degrees for 45 minutes or until fully baked. Remove from oven,
3. Remove skins from sweet potatoes, place pulp in medium mixing bowl, mash with a hand masher like you are creating mashed potatoes.
4. Add both sugars and shortening, mix with wooden spoon. Measure out 1-1/2 cups and place in freezer bag, place in freezer for another bake later.
5. With remaining 1-1/2 cups of sweet potato mix add 2 cups self rising flour, ground cinnamon, salt and 1/3 cup buttermilk. Mix with dough hook or wooden spoon. Dough will be very sticky. If you need to add additional flour, add 1 tablespoon at a time, the dough should be sticky.
6. On a floured surface, place sticky dough, with hands form a round disc about 1-1/2″ tall and flatten top. You can roll it out but floured hands work best.
7. Dip 2″ round biscuit or cookie cutter in flour, cut 10-12 biscuits dipping in flour between each cut. Re-roll dough to cut out all the biscuits.Place cut biscuits in cast iron skillet touching each other, or use a small baking sheet. If baking sheet is thin, double baking sheets to prevent pan from warping in hot oven.
8. Chill biscuits about 15 minutes to help firm before baking in hot oven . Bake about 20 minutes or until fully baked.  Remove from oven and brush tops with 2 tablespoons of  melted maple butter.
9. Serve the biscuits warm with softened Maple Syrup Butter.

Maple Butter

In mixing bowl, add softened butter and 2 tablespoons of maple syrup, add maple extract and stir to mix. Set aside 2 tablespoons to melt in a small cup to brush over the baked biscuits while warm.