• 1 medium sweet potato (about 1 cup mashed)

• ½ cup almond butter (or any nut/seed butter of choice)

• ½ cup maple syrup (or agave nectar for a lower glycemic option)

• ¼ cup unsweetened cocoa powder

• ¼ cup coconut oil (melted)

• 1 teaspoon vanilla extract

• ½ cup almond flour (or oat flour for gluten-free)

• ¼ cup dark chocolate chips (optional, for extra richness)

• Pinch of salt

Optional Add-Ins

• Chopped walnuts or pecans

• Dried cranberries or raisins

• Cinnamon or espresso powder (for added depth)

1. Preheat your oven to 350°F (175°C) . Grease an 8x8-inch baking pan or line it with parchment paper for easy cleanup.

2.  Prepare the Sweet Potato

   • Wash and peel the sweet potato, then chop it into small cubes.

   • Steam or boil the sweet potato until tender, about 10–15 minutes.

   • Mash the cooked sweet potato with a fork or blend it in a food processor until smooth. Measure out 1 cup of mashed sweet potato for the recipe.

3. Mix the Wet Ingredients

   • In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, melted coconut oil, and vanilla extract. 

   • Stir until smooth and well combined.

4. Add the Dry Ingredients

   • Sift the cocoa powder and almond flour into the wet mixture to avoid lumps. Stir gently until the batter is thick and uniform.

   • Fold in the dark chocolate chips (if using) and any optional mix-ins like nuts or dried fruit.

5. Bake the Brownies

   • Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

   • Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few crumbs are okay).

   • Avoid overbaking to keep the brownies fudgy.

6. Cool and Serve

   • Let the brownies cool completely in the pan before slicing. Cooling helps them firm up and makes them easier to cut.

   • Slice into squares and enjoy the rich, chocolatey goodness guilt-free!