Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

Cook the peeled and diced sweet potatoes in boiling water for about 15 minutes until tender.

In a mixing bowl, whisk together warm mashed sweet potatoes, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.

In a separate bowl, sift together cocoa powder, flour, and baking powder.

Carefully fold the dry ingredients into the wet batter until no streaks remain.

Stir in any optional mix-ins like dark chocolate chips and chopped nuts.

Pour the batter into the prepared baking pan and bake for 20 to 25 minutes.

Let the brownies cool completely in the pan before slicing.

Sprinkle a pinch of sea salt over the warm brownies right before serving.