Preheat the oven to 375ºF (~190ºC). Line a baking sheet with foil, parchment paper, or a silicone mat. Place the sweet potatoes on the baking sheet and bake for about 40 minutes, or until the sweet potatoes are easily pierced with a fork. Remove the sweet potatoes from the oven and let them cool. Once they are cool enough to handle, scoop out the flesh from the sweet potatoes. It should yield 1 1/2 to 2 cups.

In a small bowl, mix the almond meal, almond milk, and oil together until it turns into a dough. Line 9 muffin tins with silicone or paper cups. Divide the dough evenly among these cups and press the dough to the bottom of the muffin tin. Bake the crust for 10 minutes.

Place the chocolate chips in a microwave-safe bowl for melting. Set the microwave for about a minute and then check the chocolate. If the chocolate has barely melted, continue microwaving at 15-second increments until the chips are partially melted and very soft. Stir the chips together into a creamy consistency.

Mix the sweet potatoes and the melted chocolate together until well incorporated. I mashed the sweet potatoes with a potato masher first so that it would be easier to mix.

When the almond crust is done baking, fill each of the cups with the sweet potato and chocolate mixture. Bake these tartlets for 15 minutes.

Let the tartlets cool before serving. If you are using silicone cups, remove the tartlets by flipping the cups over the palm of your hand. They should come out quite easily.

Refrigerate any leftover tartlets in an airtight container.