Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F.
Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients.
Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds.
Transfer dough to a bowl and, using clean hands, mix with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits, if you've ever made those. Drop large spoonfuls onto the prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
