Preparation Steps

• Preheat the oven to 400°F. Prick the sweet potato all over with a fork, wrap it in foil, and roast directly on the oven rack until very tender when pierced (about 40–50 minutes depending on size). Remove from oven and let cool enough to handle.
• Lower the oven temperature to 325°F and line a 9x9-inch baking pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment.
• Scoop the sweet potato flesh into a medium bowl and mash until smooth, or for an extra-silky batter, pulse the flesh in a small food processor. Stir in the maple syrup, melted coconut oil, eggs, and vanilla until the mixture is glossy and uniform.
• In a separate bowl whisk together the coconut flour, cocoa powder, baking powder, salt, and instant espresso powder. Sprinkle the dry mix over the wet mixture and fold gently until just combined — don't overmix. The batter will be fairly thick.
• Fold in 3/4 of the chocolate chips, reserving the rest for the top. Transfer the batter to the prepared pan and smooth the surface with a spatula. Scatter the remaining chips evenly over the top.
• Bake at 325°F for 28–32 minutes, or until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Baking at a slightly lower temperature helps keep these brownies fudgy.
• Remove the pan from the oven and let the brownies cool completely on a wire rack (about 30 minutes) so they firm up. Use the parchment overhang to lift the slab from the pan and slice into 12 squares.
• Serve at room temperature or gently warm a piece and top with a spoonful of yogurt or a scoop of ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.