1-First, cook the sweet potato by chopping it into large chunks and boiling for 15 to 20 minutes until very tender. Once done, let it cool and mash it to measure out 1 cup if you’re planning ahead, pop it in the fridge. Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper for easy cleanup.

2-In a large bowl, combine the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla extract, stirring until everything is mixed well. Add in the cocoa powder, baking soda, sea salt, and cinnamon if you’re using it, then mix to create a thick, creamy batter. Stir in the chocolate chips and spread the batter evenly in your prepared pan feel free to sprinkle extra chips on top for that extra gooey factor.

3-Bake for 23 to 28 minutes, checking for an internal temperature of 180°F (82°C) to ensure it’s perfect. Let the brownies cool for at least one hour before slicing; if you cut them too soon, they might be a bit soft, but that’s okay for that fudgy vibe. Serve them up with a scoop of ice cream for a real treat for a simple homemade option, try this no-churn ice cream recipe from our blog.