Procedure
Bake the whole sweet potato in the oven until it's completely soft. Set the oven to 200 degrees centigrade and wrap it in foil. Check periodically to ensure it's soft throughout. Once ready, peel the sweet potato and mash the contents into a puree. You'll need about 2.5 dl of puree for the biscuits.
Combine oats and cinnamon, then stir. Add sweet potato puree and honey, mixing well. Incorporate the collagen powder and stir until everything is thoroughly blended. Finally, add chocolate pieces - measure with your heart how much you want.
Shape the cookies using your hands. Use a tablespoon to scoop up a portion of the mixture, forming a flat, approximately 1 cm thick biscuit. Place on baking paper.
Bake in the oven at 175 degrees centigrade for about 10 minutes, until lightly golden. Cool on a wire rack and enjoy!
