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Preheat the oven to 425F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour sugar, baking powder, and salt. Add the butter and toss to coat in flour. Using a pastry blender or two knives, cut the butter into the flour mixture until the pieces are pea-sized.
In a medium mixing bowl, whisk together the mashed sweet potato and buttermilk.
Add to the flour mixture. Stir together using a spatula just until the mixture has mostly come together in a single mass.
Turn out the dough onto a lightly floured surface and gently knead a few times to bring the dough together. Roll or pat to a 1-inch thickness.
Using a floured 2-inch round cutter, cut out the biscuits and place them on the baking sheet. Gather and reroll scraps once.
Bake for 20 minutes or until the tops appear dry and the bottoms are golden brown. Serve warm brushed with melted butter if desired.