Vegan Sweet Potato Biscuits

0 Preheat oven to 350 degrees and wash a 3 small or 2 medium sweet potatoes. Poke holes in each sweet potato with a fork and place in the oven. Let roast till tender or about an hour
1  Let sweet potatoes cool and blend sweet potato in a food processor without the sling until smooth
2 In a medium mixing bowl combine flour, salt, baking powder, and baking soda
3 In a small mixing bowl combine butter and coconut oil and chop in to small pieces ( I just used kitchen scissors) and put in the freezer for up to 5 minutes.
4 Add the butter and coconut oil to the flour mixture and mix with your hands until the butter and coconut oil are pea size pieces
5 Then add in the mashed sweet potato and oat milk and mix until mostly combined. The batter will not be smooth but just be sure it is well incorporated.
6 Place batter on a flour surface and pat dough down until it is about 3/4 -1 inch thick. Take a circle cutter (I used a mason jar) and cut out circles. Place on a pan lined with parchment paper and repeat until all the dough is used up. Brush with a little melted butter if you want the tops to be more golden (this step is totally optional)
7 Bake at a 350 degree oven for about 15 minutes or until the tops become lightly brown.
8 Keep in a airtight container for 3-4 days.