Cook your sweet potato until very soft. I like to bake mine whole at 400°F for about 45 minutes, then scoop and mash until smooth.
Measure out 1 cup of the mashed sweet potato for the recipe.
In a large mixing bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, coconut sugar, and vanilla extract. Stir until smooth and well combined.
Sift in the cocoa powder to avoid lumps, then add the almond flour, baking powder, and salt. Stir gently until you have a thick, smooth batter.
If you’re using dark chocolate chips or chopped nuts, fold them in now.
Pour the batter into your prepared pan. Use a spatula to spread it evenly into all the corners.
Bake for 25–30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs (but not raw batter).
Let the brownies cool completely in the pan before lifting them out and slicing.
