• 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.

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