1. Make the Sweet Potato Biscuits:

• Combine Dry Ingredients: In a large bowl, whisk together the 2 cups + 2 tablespoons all-purpose flour, baking powder, salt, cinnamon, and brown sugar.
• Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Combine Wet Ingredients: In a separate medium bowl, whisk together the cooled mashed sweet potato and the cold buttermilk until combined.  
• Combine Wet and Dry: Add the buttermilk mixture to the flour mixture. Fold together gently with a rubber spatula until just combined. The dough will be sticky. Do not overmix.
• Knead and Fold: Generously flour your countertop. Turn the sticky dough out onto the floured surface. Sprinkle 2 tablespoons of flour over the dough. Gently knead it just a few times (4-5 times) to bring it together. If it’s still overly sticky, add another tablespoon or two of flour. Pat the dough into a rectangle about 1 inch thick. Fold the dough into thirds (like a letter), then gently pat it out again to 1 inch thick. Repeat this folding and patting process 2-3 more times to create layers.
• Cut Biscuits: Form the dough into a final 1-inch thick disk or rectangle. Using a floured 3-inch biscuit cutter, cut out biscuits by pressing straight down (do not twist the cutter). Place the cut biscuits on a parchment-lined baking sheet. Gently gather the scraps, pat out again to 1-inch thickness, and cut more biscuits until you have 6-8 total.
• Chill Biscuits: Place the baking sheet with the cut biscuits in the refrigerator to chill for 15 minutes.

2. Bake the Biscuits:

• Preheat Oven: While the biscuits chill, preheat the oven to 425°F (220°C).
• Top and Bake: Remove the chilled biscuits from the fridge. Brush the tops lightly with melted butter and sprinkle each biscuit top with a few pinches of flaky sea salt. Bake for 18-22 minutes, or until the biscuits are tall, fluffy, and golden brown on the edges and tops.

3. Make the Salted Cranberry Maple Butter:

• While the biscuits are baking or cooling, prepare the butter. In a medium bowl, combine the softened butter, flaky sea salt, maple syrup, and whole berry cranberry sauce.
• Mix together with a spoon or rubber spatula until well combined and relatively smooth (some small cranberry pieces will remain).

4. Serve: Let the baked biscuits cool on the pan for a few minutes, then serve warm with a generous spread of the Salted Cranberry Maple Butter.