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Prepare the sweet potato puree by peeling, cutting into cubes, and steaming until very soft, or roasting in a 400-degree oven for about 45-50 minutes.
Let the cooked sweet potato cool, remove the skin, and blend until smooth in a food processor.
Sift flour, baking powder, and salt together in a bowl. Cut butter into small pieces and mix into the flour until it becomes a coarse meal.
Add sweet potato puree and mix until it forms a dough. Chill for 30 minutes.
Roll out the dough thinly and cut into desired shapes using cookie cutters.
Bake in a preheated 350-F degree oven for 10 minutes, flip, and bake until crispy, about another 8-12 minutes.
Cool on a wire rack before storing in an airtight container.