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Preheat oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
In your food processor, add the sweet potato, eggs, maple syrup, almond butter, and vanilla. Blend until silky smooth and creamy.
Add cocoa powder, almond flour, baking soda, and salt. Pulse until fully incorporated and thick — scrape down the sides if needed.
If using chocolate chips, fold them in by hand (or pulse just 1–2 times to mix).
Pour the batter into the prepared pan and smooth it out with a spatula.
Bake for 22–25 minutes, or until the center is set and a toothpick comes out mostly clean.
Let cool completely before adding the tiramisu cream layer — chilling in the fridge helps firm it up.
In a medium bowl, whisk together the yogurt, mascarpone, maple syrup, coffee/espresso, and vanilla until smooth and creamy.
Taste and adjust sweetness or coffee intensity if needed
Once brownies are fully cooled, spread the tiramisu cream evenly on top.
Sift a light layer of unsweetened cocoa powder over the top.
Chill in the fridge for at least 2 hours (overnight is even better for that tiramisu magic).
Slice into squares and serve chilled.