Preheat the oven to 350 degrees. Whisk together the eggs and sweet potato in a large mixing bowl. Add the rest of the ingredients in the order listed, switching to a rubber spatula or wooden spoon when you add the flour. Gently fold in the chocolate chips.
Spoon a heaping tablespoon of batter into each greased mini muffin tin. Fill batter to the top. If you want a smooth, rounded surface, use your fingertip to pat down any peaks, dipping your finger in water every few muffins. This is totally optional, just an esthetic preference.
Also optional, before baking, sprinkle a mixing of cinnamon and coconut sugar on the tops.
Bake 12-15 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
These muffins are best fresh, and will be good for up to three days in a sealed container at room temperature. Because of the low sugar content, I not only had them as snacks, but also as a light breakfast. Enjoy!