Set oven to 350 degrees and prepare two cookie sheets lined with parchment paper.
Pierce the sweet potato or yam several times and place in microwave on high for 5 min. Check it for doneness at 4 minutes by piercing with a long toothpick or knife until it easily runs through. Microwave one additional minute at a time until sweet potato is soft. Allow to cool, then peel.
1 medium sweet potato or yam
Add sweet potato, applesauce, salt and eggs to a mixing bowl. Mix on low and add flour 1/2 cup at a time. Add the last 1/4 cup only if needed–just until dough is not sticky and can be rolled out. Otherwise, set aside for rolling out dough.
1/4 cup applesauce
1 pinch salt
2 large eggs
2 ¼ cups all-purpose gluten free flour
Using a rolling pin, roll out to 1/2" thickness and use any cookie cutter you prefer. Place all on cookie sheets and in your 350-degree oven for 30 minutes. Shut the oven off and leave in for an additional 30 minutes to get a crunchy biscuit or leave in just an additional 10 min for a softer consistency. Scarf!