1-Prepare the sweet potato: boil large chunks for 15-20 minutes until they’re tender, then cool, peel, and mash them. You can even refrigerate the mashed sweet potato for up to 5 days ahead to save time. This step sets the base for that moist, nutritious texture.

2-Preheat and prepare the pan: preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper for easy removal later.

3-Mix the wet ingredients: in a large bowl, combine the mashed sweet potato, almond butter, eggs, pure maple syrup, and vanilla extract until everything is well blended. This creates a creamy foundation that makes the brownies rich and flavorful.

4-Add dry ingredients and mix batter: stir in the cocoa powder, baking soda, sea salt, and optional cinnamon to form a thick, creamy batter. Gently fold in the chocolate chips to distribute them evenly without overmixing. Pour the batter into your prepared pan, spread it out smoothly, and if you like, sprinkle extra chocolate chips on top for more gooey pockets.

5-Bake the brownies: Bake the brownies for 23-28 minutes; go for the shorter time if you want a fudgy texture, and check that the internal temperature reaches 180°F (82°C). After baking, let them cool completely for about 1 hour before slicing to get clean cuts. Serve them plain or with a scoop of ice cream for a delightful treat.

6-Store leftovers: keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.