Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.

Peel and chop the sweet potatoes into chunks. Add them to a pot of water and bring to a boil. Boil for about 10–12 minutes, or until fork-tender. Drain well and let cool slightly.

Measure out 1 1/4 cups of the cooked sweet potato and mash very well until smooth.

To make in a bowl, add the mashed sweet potato to a large bowl and whisk in the almond butter, maple syrup, eggs, and vanilla until fully combined and creamy. Add the chocolate protein powder, cocoa powder, baking soda, and sea salt, then stir until a thick brownie batter forms. If making vegan and using almond flour, mix it in here. Fold in the chocolate chips.

To make in a food processor, add the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla and blend until completely smooth. Add the chocolate protein powder, cocoa powder, baking soda, and sea salt and blend again until a thick batter forms. If using almond flour, add and pulse to combine. Fold in the chocolate chips.

Spread the batter evenly into the prepared pan. The batter will be thick, which helps create tall, fudgy brownies.

Bake for 20–24 minutes, until the center is just set but still slightly soft. Do not overbake.

Let cool completely before slicing so they firm up properly, then slice into 9 thick brownies.