Begin by cooking the sweet potato according to your preferred method. I poke mine several times, then wrap it in a wet paper towel, stick it on a plate, and microwave it for 5 minutes per side, until very soft when poked with a fork. Allow the sweet potato to cool to room temperature. I like to cook the potato ahead of time and refrigerate it before use.

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

When cooled, remove the skin and mash ½ cup worth of sweet potato in a large mixing bowl. Mix in the eggs, almond butter, pure maple syrup, and vanilla extract. Add the oats, ground cinnamon, and sea salt and stir well until a thick, sticky dough forms. Stir in 1 to 1.5 cups of your choice of additions, including chocolate chips, chopped nuts, seeds, and dried fruit.

Use a spoon to dollop the cookie dough onto the baking sheet. The dough doesn’t spread or change form during the baking process, so shape it as you wish. I go with large round cookies. If you’d like, add extra chocolate chips or nuts to the tops of the cookies.

Bake on the center rack of the preheated oven for 9-12 minutes, or until the cookies have set up and the edges are lightly golden brown.

Allow the cookies to cool for 10 minutes before serving.