Roast sweet potato in oven at 375F for 30-40 minutes until the flesh is easily pierced with a fork. Let it cool and remove the flesh from the skin and place in a medium bowl.
Preheat oven to 425F and line a baking sheet with parchment paper.
Combine almond milk and apple cider vinegar in a small cup and stir. Allow to sit for five minutes. Combine the almond milk, mashed sweet potato, coconut oil, and maple syrup until mixed.
In a large bowl, whisk together flour, baking soda, baking powder, salt and rosemary and set aside.
Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir until combined.
Spoon onto the baking sheet. You should get about 10 biscuits.
Brush tops of biscuits with 1 tbsp of melted coconut oil.
Bake at 425F for 12-15 minutes, until the biscuits are cooked through.