Preheat oven to 400 and line an 8 x 8 baking pan with parchment paper (hint, rub some oil on inside the baking dish before laying down the parchment paper, so that it will stick!).
Prepare your sweet potato. You can roast it in the oven, OR, do it in the microwave! I always do it in the microwave to save time.
In one medium bowl, add the rolled oats, pumpkin seeds, flax seed, cinnamon, and salt. Mix with a spoon and set aside.
In a blender, add the following ingredients: sweet potato, honey (or maple syrup), and almond butter.
Blend until nice and smooth.
Next, pour the blender contents into the bowl with the dry ingredients and mix well.
Fold in the cranberries and about 1/2 of the chocolate chips (reserving some to sprinkle on top before baking!).
Scoop mixture into the baking pan, and using a spatula, flatten evenly.
Sprinkle remaining chocolate chips on top.
Bake for 12-13 minutes.
Once cooled, slice into 12 bars.
These are best kept in the fridge in a glass container for up to one week.