Step 1

Preheat oven to 200°C. Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss the berries with the granulated sugar (if using). Set aside in the fridge for now.

Step 3

Start to prepare the biscuits: in a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Stir until well combined.

Step 4

Add the cold butter and work it into the mixture using a pastry cutter or your hands. The mixture should look like coarse sand.

Step 5

Add the sweetpotato and milk and stir until just combined.

Step 6

Use your hands to form a ball of dough, and place it on a lightly floured surface. Pat down into a disc about 1-inch thick. Use a medium biscuit cutter to cut 8 biscuits from the dough. (You may need to combine scraps for the last biscuit). Place on the parchment lined baking sheet.

Step 7

Bake for at 200°C on the center rack for 13–16 minutes, or until lightly golden and cooked through. Let cool on the pan.

Step 8

Meanwhile, as the biscuits are cooling, prepare the whipped topping. In the bowl of a stand mixer (or a mixing bowl to use with a hand mixer), combine the yoghurt, sweetpotato puree, heavy cream, powdered sugar, and cinnamon. Use the whisk attachment on high speed to combine the ingredients and continue to beat until light and fluffy.

Step 9

Slice the biscuits in half. Layer bottom half with whipped cream and strawberries, then add the top of the biscuit. Add more whipped cream and strawberries as desired. Enjoy!