Sweet Potato Biscuits
['1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork', '1 1/3 cups gluten-free flour plus additional', '2/3 cup yellow cornmeal', '1 tablespoon baking powder', '3/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '1/2 cup buttermilk', '1/4 cup Grade B maple syrup', '1/2 cup pecans', 'toasted', 'chopped']
Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.
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