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Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
Clear the center of the pan and add the ground pork. Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes. Remove the skillet from the heat and stir in the maple syrup, thyme, sage, salt, and black pepper. Set aside to cool for 5 to 10 minutes.
Whisk the eggs in a large bowl, then incorporate the cooled pork mixture.
Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.
Use a large cookie scoop or spoon to make 12 to 15 evenly sized balls of dough and place them on the baking sheet. With lightly oiled fingertips press down lightly on the top of each ball to shape into a biscuit.
Bake until the biscuits are firm and starting to brown on the outside, 13 to 15 minutes. Remove from the oven and cool completely on the baking sheet.