Bake the sweet potato at 400 degrees for 45 to 60 minutes or until done (you can easily insert a fork into the middle).
Cool the sweet potato to room temperature.
Remove and discard sweet potato skin. Mash the flesh.
Measure ¾ cup of the mashed sweet potato to use in the treats.
Preheat oven to 250 degrees.
Add 2 cups of the rolled oats to a blender or food processor and blend until it is the consistency of flour.
In a medium bowl, combine the rolled oats with the oat flour.
Add the peanut butter and ¾ cup mashed sweet potato to the oat blend and combine using your hands until a dough forms.
If you are using a candy mold, simply press the dough into the mold making sure to fill in all the space.
If you are using cookie cutters, turn the dough out onto a smooth surface. Using your hands, squeeze and combine the ingredients until you have a flat, smooth dough. Flatten evenly with your hands or a rolling pin to about ¼ to ½ inch thickness. Place the cutout pieces on a baking sheet lined with parchment paper or a silicone mat.
Bake the treat at 250 degrees for 2 hours.
Transfer baked treats to a wire rack to cool.