Instructions

1. Preheat the oven to 375° and line a cookie sheet with parchment paper. Use a fork to poke multiple holes into your sweet potatoes. Place the potatoes on the prepared cookie sheet and roast for 2 hours, rotating the potatoes about halfway through. Once the potatoes are very tender and oozing, take them out of the oven and allow to cool completely.
2. Once the potatoes are cool, cut in half and use a large spoon to scoop out the inside into a bowl or a blender. If using a blender, blend on high until creamy. If not, you can always just mash with a fork!
3. Add the maple syrup, oil, almond butter, and vanilla to the potatoes and stir to combine.
4. Add the cocoa powder, flour, espresso powder (if using), baking powder, and salt. Beat until completely combined and no streaks of flour remain. The batter will be thick, but should be creamy!
5. Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Spoon the the brownie batter into the prepared pan and use a rubber spatula to spread it all the way to the edges in an even layer.
6. Bake at 350°F for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow to cool completely before slicing into 16 brownies. Enjoy!