Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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