Begin by cooking the sweet potatoes until fork-tender, about 20-30 minutes if boiling or steaming, or 45-60 minutes if baking at 400°F (200°C). Let cool before peeling.

Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper to prevent sticking.

In a mixing bowl, combine the cooked and mashed sweet potato with almond flour and a sprinkle of cinnamon. Stir until a cohesive dough forms.

Divide the dough into 12 portions, rolling each into a ball. Place on the baking pan with space between them and flatten slightly.

Bake the cookies for 12-15 minutes until set around the edges and slightly soft in the center.

Allow cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.