Preheat your oven to 350ºF and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, mix the sweet potato, brown sugar, oil, maple syrup, and vanilla with a hand mixer or whisk until well combined.
Gradually stir the flour mixture into the sweet potato mixture. The dough will be rather sticky.
If time permits, refrigerate the dough for 1 hour to make it a bit more manageable. If using coconut oil, it will firm up quite well.
Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.
Bake for 15 - 18 minutes, or until the tops take on a golden hue. (Check at the 10 minute mark.)
Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.