Magical Sweet Potato Brownies

These brownies have quickly become a party staple... or a Friday night in staple... or a be my friend, I made you brownies!... staple. These babies were born from my craving for a slightly lighter grain-free brownie. Although they're loaded up with almond butter, they rely on baked sweet potatoes instead of your bodyweight in almond flour.  Here's how to whip 'em up:

6c cooked sweet potato, or the flesh of approximately 4 large baked sweet potatoes
2/3 c coconut oil
1.5 c almond butter
1.5 c cocoa powder
1.5 c coconut sugar
3 t vanilla
2 eggs
1 t salt
1 t baking powder
1 t baking soda
1/4 c chopped, toasted pecans
1/4 c chocolate chips

Preheat oven to 350 degrees. Combine first 8 ingredients in a food processor and blend until smooth. Eat a raw spoonful or 4 and try not to pass out from the excitement. Add baking powder and baking soda and fully incorporate (Like, fully-fully. You don't want your brownies to taste like baking powder! Really blend this batter.). Grease an 8x8 inch square baking pan with coconut oil and pour batter into it. Sprinkle pecans and chocolate chips artfully on top. Bake for approximately 40 minutes. Alternately, bake in greased or papered cupcake tins for 25 minutes.