• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
• Peel, trim the sweet potatoes and cut them into small 1-inch cubes.
• Bring 1 liter of water to a boil in a large saucepan. Add the cubes of sweet potatoes, cover, reduce to medium heat, and cook for 10-15 minutes or until fork-tender.
• Drain in a sieve over the sink and steam out at room temperature for 10 minutes.
• Mash the cooked sweet potato cubes in a puree, it doesn't have to be super smooth.
• Measure 2/3 cup not less or more to avoid dry cookies and stir in a bowl with quick oats and maple syrup. Add any optional ingredients now if desired.
• The cookie batter should be a bit sticky and thick. If too wet, add more quick oats. If too dry, add more mashed sweet potatoes.
• Scoop one tablespoon of batter, slightly grease your hands with coconut oil and roll into a ball.
• Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 10 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.
• Bake for 15-20 minutes or until golden brown on sides and top. The cookies should stay moist and soft, they are not crispy cookies.
• Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.

Storage

• Store up to 3 months in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.