Adding sweet potato to brownies might seem strange but you’ll be impressed at how ultra-chocolatey and delicious they turn out even without all of that butter and sugar. Sweet potatoes are high in nutrients including potassium, vitamin C, and contain iron, magnesium, calcium and vitamin B6.
Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
To make sweet potato puree, cut the sweet potato into 6 or 8 pieces and place in a large pot. Add water to cover the potatoes, bring to a boil, and simmer for 15 to 20 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly, before mashing until smooth with no lumps.
In a large mixing bowl, stir together the sweet potato puree, maple syrup, and coconut oil.
Add the salt, cinnamon, flour, cocoa powder, and mix until well combined. Stir in the chocolate chips.
Pour batter into the prepared baking dish. Bake brownies for 18 to 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely before slicing into 16 bars. Store in the fridge.