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Preheat your oven to 350°F (175°C).
Line a 9-inch square baking pan with parchment paper and lightly grease the sides.
In a mixing bowl, combine the wet ingredients: 1 cup of mashed sweet potato, 1 cup of almond butter, 2 eggs, ⅔ cup of maple syrup, and 2 teaspoons of vanilla extract. Whisk until smooth.
In another bowl, mix the dry ingredients: ⅔ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of sea salt.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine.
Fold in the chocolate chips if using.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 18-20 minutes, or until the top starts to crack and looks visibly puffed.
Check for doneness using a toothpick; it should come out clean.
Allow the brownies to cool completely, at least 1 hour, before slicing.