Cook the sweet potato using your preferred method. I wrap mine in a wet paper towel, place it on a plate, and microwave it for 5 minutes per side, or until it is very soft when gently squeezed.

Allow the potato to cool enough to handle. To speed up the process, refrigerate it until it is room temperature or chilled.

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Note: you can also spray the cookie tray with cooking oil if you don't have parchment paper.

Remove and discard the potato skin and mash the sweet potato flesh in a large mixing bowl.

Add the almond butter, pure maple syrup, eggs, and vanilla extract to the mixing bowl and mix well until the wet ingredients are well combined. Note: If your almond butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.

Transfer the cocoa powder, baking powder, cinnamon and salt to the mixing bowl and mix until the dry ingredients are incorporated into the wet ingredients and a thick sticky dough forms.

Add the chocolate chips to the large bowl and mix well. The sweet potato cookie dough does not have the same consistency as regular cookie dough. This is normal.

Use two spoons or a cookie scoop to drop dough onto a parchment-line baking sheet, giving the dough at least 1 inch of space to grow.

Bake on the center rack of the preheated oven for 13-16 minutes or until the cookies appear as though they have set up.

Allow cookies to cool at least 15 minutes before moving them off of the cookie sheet or eating.