Roast 4 medium sized sweet potatoes at 375 degrees F for 45 mins. (Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet.) Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato.
Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.
In a large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, applesauce and almond milk.
Add in flour, cinnamon, baking soda and salt while batter is mixing on low.
Fold in ½ cup chocolate chips.
Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 20-25 mins. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.