Start by boiling two medium-sized sweet potatoes in a large pot of salted water for about 30 minutes or until fork-tender. Once cooked, drain the potatoes and allow them to cool for approximately 15 minutes. When cool enough to handle, peel off the skin.

While the sweet potatoes are cooling, preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooled and mashed sweet potato, almond flour, and cinnamon. Using an electric mixer, mix on low speed for a chunky consistency or switch to high speed for a whipped texture.

Prepare a baking pan by lining it with parchment paper. Divide the cookie dough into 12 equal portions and roll each portion into a ball. Place them on the parchment-lined baking sheet, then flatten each ball slightly.

Place the baking sheet in your preheated oven and bake the cookies for 12-15 minutes until set and lightly golden around the edges.