Instructions

Preheat the oven to 425F. Line a large baking sheet with parchment paper

In a medium bowl, whisk together the sweet potato puree, yogurt and maple syrup

In a large bowl, combine the flour, baking powder, salt, thyme and black pepper and mix well. Add the coconut oil and cream cheese

Using your hands or a pastry cuter, work the oil and cream cheese into the flour, until it resembles coarse cornmeal. Add the sweet potato mixture and keep working it until it comes together to form a very soft and sticky dough. Turn it onto a very well floured surface, and pat it into a 1-inch thick round (flour your hands if the dough is still too sticky)

Using a 3-inch biscuit or cookie cutter, cut out as many rounds as you can. Gather the remaining dough, pat it again, and cut out more rounds (you’ll end up with about 9)

Arrange the biscuits on the lined baking sheet and bake for 20 minutes