Cook the sweet potato until it becomes soft and easy to mash. You can bake it, microwave it, or steam it. Once cooked, mash it thoroughly until smooth so it blends easily into the batter.

Preheat your oven to 350°F (175°C). Line a small baking pan with parchment paper or lightly grease it to prevent the brownies from sticking.

In a large mixing bowl, combine the mashed sweet potato, nut butter, maple syrup, eggs, and vanilla extract. Stir until the mixture becomes smooth and fully combined.

Add the cocoa powder, baking powder, and salt to the bowl. Mix everything together until a thick, smooth batter forms.

If you’re using chocolate chips, gently fold them into the batter. This step adds extra chocolate flavor and creates melty pockets throughout the brownies.

Pour the batter into the prepared baking pan and spread it evenly with a spatula so the brownies bake evenly.

Bake for about 20–25 minutes, or until the center is set and a toothpick inserted comes out mostly clean.

Allow the brownies to cool completely in the pan before slicing. This helps them firm up and makes cutting them easier.