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Preheat oven to 350F. With a fork, poke a few holes in the skin of the sweet potato. Bake it in the oven for 45 minus - a hour until soft. Let cool to room temperature.
Measure out 1 cup of the sweet potato and add it to a larg mixing bowl with the eggs, coconut sugar, and vanilla. Beat with a hand or stand mixer until thick and creamy (this takes me about 2 minutes).
Add the almond butter and coconut oil and continue to mix until well combined.
Fold in the coconut flour and cacao powder with a rubber spatula until no flour clumps remain. Add the chocolate chips and fold into the batter.
Pour the batter into a lined 8 x 8 baking pan lined with parchment paper or greased with oil. "Drop" the pan on the counter a few times to get rid of any air bubbles and level out the batter. Bake for 20 - 24 minutes until set. Press a toothpick into the center of the brownies to check if it's done.
Let the brownies cool before dusting with extra cacao powder (optional) and slicing into squares.