In a food processor or blender, pulse the oats until they are broken into small pieces. Add the cinnamon, salt, sweetpotatoes, maple syrup, and peanut butter to the blender. Pulse until a dough mixture forms.
Line a baking sheet with parchment paper. Scoop 1 heaping tablespoon of the dough and roll into balls. Place on the parchment paper. Refrigerate for 1 hour.
Heat the chocolate chips in a microwave safe bowl using 30 second increments, stirring after each increment.
Using a fork, dip each ball into the chocolate and place on the parchment paper. Refrigerate until the chocolate hardens.