Roast the sweet potatoes at 400 degrees Fahrenheit for 1 hour. Split them open, allow them to cool slightly, and broil on high for 8-10 minutes, until they become crispy. Add a drizzle of oil if necessary.
Mix the almond butter, maple syrup, and coconut oil together until smooth. Add the cocoa and stir until smooth. Repeat with the egg. Add all remaining ingredients and stir until completely smooth.
Divide the batter evenly between the two potatoes. Bake at 350 degrees Fahrenheit for 10-15 minutes, or until set but still gooey.
Top with nut butter, banana, hemp seeds, more chocolate chips, etc.