Pre-heat oven to 350 degrees.
Begin by pealing and chopping 1/2 a small-medium sweet potato into cubes. Place in a small pot and cover with water. Boil for approximately 7 minutes until soft. Drain and mash. This should yield approximately 1/2 cup of mashed sweet potatoes. Set aside.
In a medium size mixing bowl whisk together the cocoa powder, almond meal, sugar, baking powder and salt. Set aside.
In a separate bowl mix together the almond butter, mashed sweet potato, maple syrup and vanilla. Continue to mix until the majority of the lumps are gone.
Add the sweet potato mixture to the dry ingredients and slowely stir in the almond milk until a batter is formed.
Fold in the chocolate chips and evenly distribute the batter into an 8x8 baking dish lined with parchment paper.
Sprinkle on some extra chocolate chips (optional) and bake for 35-40 minutes, checking halfway through. The brownies should still be gooey on the inside but have some give on the outside.
Remove from the oven, allow to cool for 30 minutes. Using a large heavy knife, slice brownies into 9-12 individual squares and serve!