Line a large sheet pan with parchment paper.
In a large bowl, mix together the flour, baking powder, and salt. Add the cubed butter and using a pasty cutter, cut the butter into the flour mixture until it resembles pea sized pieces.
Add the mashed purple sweet potato and 1/4 cup sweet potato boiling liquid to your flour mixture. Stir with a rubber spatula or wooden spoon then slowly add the remaining 1/4 cup. You may not need all of the liquid depending on how much moisture your potatoes sweet have. Your dough should just come together. It is easier to add more liquid than adding more flour.
Lightly flour a cutting board or piece of parchment paper. Pour the biscuit mixture onto your floured surface. Gently knead if there are pockets of flour that did not get incorporated.
Pat your biscuit dough into a rectangle about 1 inch thick. Starting on the long end, using your hands or a bench scraper, fold the dough on itself to the middle. Fold the other end of the dough onto itself to the middle. You are essentially folding the dough like you would a letter. (See my video above if you want to see how I folded the dough.)
Pat the dough out to a rectangle and repeat the folding. You will fold the dough a total of three times.
After your final fold, pat out the dough into a rectangle, about 1 inch thick. Using your bench scraper or knife, cut into twelve pieces. If you want larger biscuits, cut your dough into eight pieces.
Place the biscuits on your prepared sheet pan, making sure to space them out so they don't bake into each other.
Chill the biscuits for 30 minutes.
Preheat your oven to 450°F.°
Bake the chilled biscuits for 15 minutes or until golden brown.