Cook the sweet potato using your preferred method. The fastest way is to microwave it. To do so, poke holes in your sweet potato using a fork and wrap it in a wet paper towel. Place it on a large plate. Microwave it for 5 minutes per side, or until very tender (about 10-15 minutes total). Allow the sweet potato to cool to room temperature. To expedite this process, refrigerate the potato after cooking it. You can cook the sweet potato up to 4 days ahead of time.

Remove the peel from the sweet potato and mash the flesh using a fork or a potato masher. We need 1 cup of mashed sweet potato.

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats, cocoa powder, pumpkin pie spice, baking powder, and sea salt (the dry ingredients) to a high-powered blender and blend at a low speed until the oats form a flour, about 60 seconds.

Mix the mashed sweet potato, avocado oil, pure maple syrup, and vanilla extract in a large bowl.

Transfer the flour mixture into the large mixing bowl with the wet ingredients and stir well until all of the ingredients are combined. Mix in the chocolate chips.

Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the batter with extra chocolate chips. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes, or until the bread is cooked through. Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.