Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

In a medium sized sauce pan, bring about 5 cups water to a boil. Add the sweet potato cubes and cook until fork tender, 10-15 minutes. Drain, mash the potatoes, and set aside to cool completely.

In a food processor, add the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar. Pulse several times to combine. Add the butter and pulse several times until butter is the size of peas. Add the mashed sweet potatoes and process until the dough forms.

Dump the dough onto a floured board and knead to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

On a floured board, roll the dough out to ¼ inch thick and cut out biscuits using a biscuit cutter. Place biscuits on sheet pan and bake for 10-15 minutes until golden brown. Drizzle honey over hot biscuits.