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Pre-heat the oven to 220 C / 200 fan / gas mark 7.
Line a large baking sheet with baking paper and grease lightly with coconut oil.
Put the oats in a food processor and blitz to make a sort of oat flour. Tip into a bowl and put to one side.
Put the dates into the food processor and blitz into smaller pieces.
Add the sweet potato, coconut oil and cinnamon to the dates and blitz to make a smooth paste.
Tip the blitzed oats back into the sweet potato mixture and pulse until combined.
Use damp or greased hands to form the cookie dough mixture into 20 balls.
Pop the balls onto the lined baking tray.
Press a pecan nut into each cookie dough ball to make a round / flattish cookie shape.
Bake for 15-20 minutes until golden and firm.
Leave to cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely.