Add the sweet potatoes and a dash of salt to a medium saucepan. Fill with just enough water so that the sweet potatoes are submerged and place over high heat. Bring to a boil and boil the potatoes until very tender, about 15 minutes. Drain and transfer the potatoes to a bowl. Mash with a potato masher and season with salt and black pepper. Place the potatoes immediately into the fridge while you prepare the rest of your ingredients for your biscuits.
Preheat your oven to 425 degrees F and spray a shallow oven-proof skillet or a large baking sheet with a nonstick olive oil spray.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Place the butter in the flour mixture and using clean fingers, the back of a fork, or a pastry cutter, break up the butter into the flour so that it resembles coarse crumbles. Place the bowl in the fridge, and remove the sweet potatoes.
Add the buttermilk to the sweet potatoes and whisk until smooth. It is ok if there are a few potato chunks left behind. This just adds texture to your biscuits. ;)
Take the flour mixture out of the fridge and stir the sweet potato into the flour. At this point, if your batter is too wet to hold together, add more flour until it is firm but still moist. Vice versa, if the mixture is too dry, add more buttermilk until you reach the same moist but firm consistency.
Pour the dough out onto a generously floured surface. With floured fingertips, press the dough down into a 1-inch even surface. Using a 2-inch in diameter biscuit or cookie cutter, cut biscuits out of the dough and place on the prepared skillet.
Place the pan in the oven and bake for 15-20 minutes or until cooked through and slightly brown on top. Remove from oven and let stand for a couple of minutes before serving.
While the biscuits are baking, prepare your sausage gravy and eggs. Per manufacturer's instructions, prepare your gravy. Place the packet of gravy in a pan with boiling water and boil for about 20-25 minutes (for frozen) until warm. Very carefully, cut upon the pouch and pour into a serving dish.
Cook your eggs to your liking.
Serve the sweet potato biscuits topped with sausage gravy and an egg. Garnish with fresh parsley and enjoy immediately!
