Preheat the oven to 350 degrees (F).
Line an 8 x 8-inch baking pan with parchment paper. Set aside.
In a food processor, add sweet potato, honey, almond butter, and vanilla extract. Pulse until smooth and pour into mixing bowl.
Add cocoa powder, sea salt, and baking powder and stir to combine. then add oat flour and stir until a thick batter is achieved. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
Bake on the center rack for 28 to 32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean with a few crumbs. Remove from the oven and let cool in the pan for 30 minutes to 1 hour.
Lift out of pan and slice. If you like a denser brownie, refrigerate for an hour or so before cutting. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 7 days, or in the freezer up to 1 month.
The sweet potato I used was 6.5 ounces after being cooked and peeled.
If you need these fudgy brownies to be gluten-free, whirl 2.6 ounces of gluten-free oats in the food processor to make oat flour, then proceed with the recipe.
You can substitute peanut butter for the almond butter and any nuts for the pecan topping.
I preferred mini chocolate chips rather than regular chocolate chips.
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