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Wash and pierce the potato all over with a knife. Wrap in a damp paper towel. Microwave on high for 6 minutes, then carefully flip to the other side and microwave for another 6 minutes. Repeat until the potato is soft. Cut open to cool.
Preheat oven to 350F.
In a large bowl, mash the cooled sweet potatoes well.
Add in the eggs, maple syrup, nut butter, and vanilla. Whisk well.
Add in the oat flour, cacao, salt and baking soda, stirring until combined.
Fold in most of the chocolate chips, reserving some for the topping.
Pour the batter into a greased quarter sheet pan or 8x8 baking dish. You can also line with parchment paper if desired.
Add remaining chocolate chips to the top.
If using sheet pan, bake for 28-30 minutes. If using 8x8 baking dish, bake for 30-33 minutes.
A toothpick should come out clean, but you want these to be slightly underdone so pull them out of the oven.
Slice or scoop from the pan and enjoy!