Cook one medium-sized to large-sized sweet potato or yam using your preferred method. I wrap my potato in a wet paper towel, place it on a plate, and microwave it for 5 minutes per side, or until it is very soft to the touch. You can also bake, steam, or boil your sweet potato. Once cooked, refrigerate the potato until it has completely chilled. Mash one cup worth of cooked sweet potato for the recipe and use any remaining in other recipes.

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper. If you don’t have parchment paper you can spray the pan with cooking spray.

Add the mashed sweet potato, pure maple syrup, almond butter, and egg to a large mixing bowl and mix well until the wet ingredients are combined.

Transfer the cocoa powder, protein powder, and sea salt to the mixing bowl and mix well until a smooth baster forms. Stir the chocolate chips into the brownie batter.

Pour the brownie batter into the prepared pan and spread it into an even layer. If you’d like, sprinkle extra chocolate chips on top.

Bake brownies on the center rack of the preheated oven for 15-20 minutes or until the brownies have set up. I do 17 minutes.