Prepare sweet potatoes by either 1. baking at 425 for 45-55 minutes and removing sweet potato from the skin, or 2. Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork-tender. Drain water and mash potatoes, then set aside to cool. I placed my sweet potatoes in my food processor and blended/pureed them until no chunks were visible.

In a medium bowl combine flour, oats, baking soda, cinnamon, and salt. Set aside.

Combine butter and brown sugar until smooth, then add room temperature egg and vanilla. Once the sweet potato has cooled off a bit (can be warm, but not hot) add it to the sugar mixture.

Stir flour mixture into sweet potato mix, then fold in chocolate chips.

Preheat the oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined 8x8 baking pan. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow to cool before removing from the pan and slicing into squares.