Fudgy Sweet Potato Brownies (V/GF)

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease the pan.

Prepare the sweet potato: bake, steam, or microwave a medium sweet potato until very soft. Let cool slightly, peel, and mash until smooth. Measure 1 cup mashed sweet potato.

Make oat flour: place the rolled oats in a blender or food processor and pulse until they form a fine flour.

Add the wet ingredients and cacao: to the blender/processor with the oat flour, add the mashed sweet potato, almond butter, maple syrup, cacao powder, vanilla extract, melted coconut oil (if using), baking powder, and salt.

Blend until smooth and well combined. If the mixture is extremely thick and won't blend smoothly, add 1 tablespoon of almond milk at a time until the batter reaches a thick, spreadable consistency.

Stir in mix-ins: transfer the batter to a bowl (if desired) and fold in 1/3 cup chopped pecans and 1/3 cup chocolate chips, reserving a few for the top.

Bake: spread the batter evenly into the prepared pan and sprinkle reserved pecans and chocolate chips on top. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (the center should remain fudgy).

Cool fully: remove from the oven and allow the brownies to cool completely in the pan (at least 30–45 minutes) so they firm up. For cleaner slices, refrigerate for 30 minutes after cooling.

Slice and serve: lift the brownies out using the parchment paper, slice into 9 squares, and serve at room temperature or chilled.