Sweet Potato Chocolate Chip Cookies for Passover

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Yield: 24-36 cookies

Place sweet potato cubes into a pot of cold water and bring to a boil. Reduce heat and simmer for about 10-15 minutes, or until sweet potato is fork-tender. Drain and place into a mixing bowl. Mash until smooth (if you have extra sweet potato mash, you can use one to one and 1/2 cups here and skip this step).
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Combine almond flour, potato starch, cinnamon, baking soda, baking powder, and salt.
Using a fork, add nut butter to the dry ingredients, cutting it in a little at a time, until all combined.
Add egg, vanilla, and maple syrup. Stir in the cooled sweet potatoes and chocolate chips, mixing until all combined.
Measure out tablespoon-sized portions of dough and place onto baking sheet. Bake for about 15-17 minutes. Remove from oven, and let cool for about five minutes. Move to a cooling rack.