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Preheat your oven to 350 degrees
Combine ¾ cup of mashed sweet potato, ¼ cup of coconut oil, ¼ cup of peanut butter, 1 large egg, ½ teaspoon of baking powder, ½ teaspoon of ground cinnamon, ¼ teaspoon of baking soda and ¼ teaspoon of salt in a large bowl
Pulse 1 ⅛ cup of old fashioned oats in a food processor until they are flour like in texture
Add the oat flour into the remaining ingredients and mix until fully combined
Lightly grease mini cupcake tins
Fill each cavity full (approximately 20 mini cupcakes)
Bake at 350 degrees for 14-16 minutes
Allow the pan to cool for 10 minutes on a cooling rack and then transfer the pupcakes directly onto the cooling rack to cool fully
While the pupcakes are cooling, make the 'frosting' by combining 1 cup of mashed sweet potato, ¼ cup of plain greek yogurt and 2 tablespoons of pudding mix in a medium bowl
Cream the 'frosting' ingredients together using an electric handheld mixer until a smooth creamy frosting-like texture is achieved
Transfer the 'frosting' into a pastry bag and frost the pupcakes
Garnish with tiny bones