Sweet Potato Rosemary Biscuits

We loved these!  They are best warm and went well with a hot bowl of chili.  I thought they were just as good toasted again the next day.

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
6 tablespoons cold unsalted butter, cut into cubes
1 cup diced roasted sweet potatoes (I threw the raw bites in a skillet with some olive oil and tossed for about ten minutes)
1 cup buttermilk
3 tablespoons butter, melted

Preheat oven to 450.  

In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh rosemary. Mix in cold butter with your fingertips or use a pastry blender until mixture resembles coarse meal. Add roasted sweet potatoes and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.

Drop round spoonfuls of dough, about four tablespoons, onto baking sheet. Brush biscuits with melted butter. Bake 15-17 minutes or until tops are golden brown. Remove from oven and serve warm.