Optional add-ins: Chocolate chips, pecans, walnuts, crunchy sea salt, etc.
Preheat oven to 350 F.
Fill a medium pot of water and bring to a boil.
Peel and chop 1 large sweet potato and add to pot of water. Boil sweet potato for about 10 minutes or until it easily pierces with a fork.
While sweet potato cooks, combine all other ingredients in a large mixing bowl and mix together with a whisk until everything is an even color.
When sweet potato becomes soft, pour into colander and strain out sweet potato chunks. Place cooked sweet potato in to bullet blender or food processor and blend until smooth.
Add 1 cup of sweet potato puree to mixing bowl with remaining ingredients. Mix together until it is all a dark, chocolatey color and you can no longer see the orange from the potato. Taste the batter and see if you want more maple syrup in the recipe. These brownies are meant to be healthy so they are lower in sugar than traditional brownies, so make sure they are sweet enough for your taste.
Grease an 9x7 baking dish with coconut oil (I also line with parchment paper to help the brownies remove easier). Using a spatula, spread the brownie batter evenly in the dish and bake for 30 minutes. Brownies may still be done even if they don't pierce cleanly with a toothpick, so avoid overcooking.
Serve immediately or store in an airtight container lined with parchment paper.