Preheat your oven to 400°F (200°C) and roast medium sweet potatoes for 45-60 minutes until tender. Alternatively, microwave the sweet potatoes for 8-10 minutes until soft. Peel and mash until smooth.

In a large mixing bowl, whisk together the mashed sweet potato, room temperature eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.

In a separate bowl, sift together the almond flour, cocoa powder, baking powder, and salt to create a lump-free mixture.

Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Add optional chocolate chips or walnuts if desired.

Pour the brownie batter into a lined 8x8 inch pan, spreading it evenly. Bake at 350°F (175°C) for 25-30 minutes until edges are firm and center is slightly soft.

Remove from oven and allow to cool completely in the pan on a wire rack. Once cooled, slice into squares and enjoy.