Preheat your oven to 375°F (190°C) and bake a halved sweet potato for about 25-30 minutes until tender. Once done, steam briefly, peel, and mash it into a smooth purée.

Lower the oven temperature to 350°F (176°C) and line an 8x8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal later.

In a large mixing bowl, combine the sweet potato purée, maple syrup, almond butter, pure vanilla extract, and avocado oil. Mix well until smooth and creamy.

Add cocoa powder, sea salt, and baking powder into the wet mixture, stirring until fully integrated and there are no lumps remaining.

Gradually incorporate oat flour into the batter, mixing until a thick and cohesive mixture forms.

Pour the brownie batter into the prepared pan, using a spatula to spread it evenly to the edges.

If desired, sprinkle chopped pecans and dairy-free chocolate chips over the top. Bake in the preheated oven for 28-32 minutes, or until the edges look set.

Let the brownies cool in the pan for 30 minutes to 1 hour. Once cooled, slice them into squares and enjoy warm or at room temperature.