Paleo Sweet Potato Donuts

Preheat oven to 350F. Spray the donut pan well with oil or nonstick spray to prevent sticking. In a bowl, combine the mashed sweet potato, eggs, coconut flour, keto collagen, tapioca flour, cinnamon, coconut sugar, almond butter, and baking powder. Mix until well combined. Pour batter into the prepared donut pan, filling about 9 mini donut cavities. Bake for 25 minutes. Let cool before removing from the pan. For the drizzle, melt chocolate and mix with a little coconut oil. Drizzle over the cooled donuts. Store donuts in the fridge or on the counter. To reheat, pop them in the oven on broil for a few minutes or microwave.