Preheat your oven to 400 degrees and rub a muffin pan generously with oil or spray.
In a large bowl, using an electric hand mixer, beat the sweet potato, tahini and coconut sugar until combined. Add in the egg and vanilla and beat again until well combined, scraping down the sides as needed.
Add in the coconut flour, 5 spice, baking powder and salt and beat again until smooth and mixed. Stir in the chocolate chips.
Fill 6 muffin cavities just over 1/2 way full (I like to use a large, trigger-released ice cream scoop to get nice domes!) and bake until a the top is golden brown and a toothpick inserted in the center comes out clean, about 23-24 minutes.
Let cool in the pan COMPLETELY before running a sharp knife around the edges and gently removing the muffins from the pan.
*As with all gluten free baking, please weigh your flour to ensure results.