Preheat oven to 400°F.
Wash, pierce, and bake your sweet potato on a baking sheet for 40-45 minutes, or until soft all the way through.
Peel and mash the cooked sweet potato in a large bowl.
Add almond butter, eggs, oil, vanilla, and maple syrup. Stir to combine.
Mix in cacao powder, baking soda, and chocolate chips (if using).
Line an 8×8 baking dish with parchment paper and pour the batter in evenly.
Bake for 23–25 minutes, or until a toothpick comes out clean.
Cool the cake for a few minutes.
Make the ganache: Melt chocolate chips and coconut cream in a double boiler over low–medium heat, stirring often until smooth.
Pour ganache over the cake and spread evenly.
Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy!
