Preheat your oven to 400°F (200°C). Pierce the sweet potatoes and roast for 45–60 minutes until soft. Alternatively, microwave for 8–10 minutes. Mash until smooth.

In a mixing bowl, combine mashed sweet potatoes, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and creamy.

In another bowl, sift almond flour, cocoa powder, baking powder, and salt. This aerates the flour for a lighter texture.

Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in add-ins like walnuts or chocolate chips.

Pour batter into an 8x8 inch baking pan lined with parchment paper and bake at 350°F (175°C) for 25–30 minutes. Check doneness with a toothpick.

Allow the brownies to cool completely in the pan, then lift out using parchment paper, slice into squares, and enjoy!