Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
Mix sweet potato with cinnamon and swerve. Mash. Set aside.
Mix remaining dry ingredients. Add butter, Mix.
Add sweet potatoes. Mix. Set aside.
Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
Spread the dry mix over the whipped egg whites and fold in.
Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
Bake five more minutes.
Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.