Heat the oven to 400º. Use a fork to poke several holes in the sweet potato, then place on a foil lined baking sheet. Bake until the potato is tender, about an hour. Leave the oven on. When cool enough to handle, cut the potato in half and scoop out ½ cup of the flesh. Reserve the remaining for another use (in our case, for Clara). Line a baking sheet with a nonstick mat or parchment and set aside.

In a medium bowl, whisk together the flour, baking powder, salt, sugar and chipotle powder. Using your fingers or a pastry blender, work in the butter until it resembles pea-sized crumbs. Stir in the sweet potato and buttermilk or half-and-half and mix until just combined.

Turn the mixture out onto a well-floured surface and knead, folding and turning frequently, until the dough is smooth. Sprinkle on additional flour as needed to prevent the dough from sticking. Roll the dough to about ¼-inch thick, then fold in half. Using a floured round cutter, cut the dough into rounds and place, close together, on the prepared baking sheet. Bake for about 15 minutes, or until the tops are golden.

While the biscuits are baking, prepare the gravy. Heat the oil in a medium skillet over medium heat. Add the chorizo and cook until browned. Using a slotted spoon, transfer the chorizo to a plate. Drain all but 2 tablespoons of oil from the pan. Whisk in the flour and reduce heat to medium-low. Continue whisking until a roux forms. Gradually whisk in the milk and reduce heat to low. Cook until the mixture thickens to your desired consistency, adding more milk or water if the gravy is too thick. Stir in the chorizo and cilantro, then add salt, pepper and chipotle powder as desired.