Preheat oven to 350 degrees F.

Microwave your sweetpotato for 5-7 minutes, or until cooked through and let cool. You could also use leftover mashed sweetpotato.

In a medium bowl, combine cooked and cooled sweetpotato, oats, oat flour, peanut butter, baking powder and egg.

Form batter into small bites about the size of a tablespoon. Arrange on greased baking sheet. Press down to flatten each cookie slightly.

Bake for 9-11 minutes (mine were perfect at 10 min), or until edges start to look golden.

Let cool on wire rack before serving.