Sweet Potato Brownies

that might make the cooking process easier
Substitute canned pumpkin for sweet potato if you like. To lower saturated fat substitute a cup of almond butter for the salted butter Serve these sweet potato brownies with a scoop of vanilla ice cream or spicy Mexican chocolate sauce
How to Store Sweet Potato Brownies
Store the completely cooled sweet potato brownies at room temperature in an airtight container for up to three days. 
Can You Freeze Sweet Potato Brownies?
For longer storage cut the brownies into bars and layer between waxed paper in a freezersafe container. Freeze for up to three months.
Ingredients
34 cup allpurpose flour
12 cup unsweetened cocoa powder
1 12 teaspoons baking soda
18 teaspoon salt
1 cup unsweetened sweet potato puree
34 cup packed brown sugar
12 cup salted butter melted
1 large egg
2 teaspoons pure vanilla extract
1 12 cups semisweet chocolate chips divided
12 cup chopped pecans optional
Directions
Gather ingredients. Preheat the oven to 325 degrees F 165 degrees C. Grease a 9x13inch pan. 
DOTDASH MEREDITH FOOD STUDIOS
Whisk together flour cocoa powder baking soda and salt in a bowl set aside.
DOTDASH MEREDITH FOOD STUDIOS
Combine sweet potato puree brown sugar butter egg and vanilla in a large bowl. Beat with an electric mixer on low speed until smooth.
DOTDASH MEREDITH FOOD STUDIOS
Add flour mixture  and mix until just moistened. Fold in 1 cup of the chocolate chips.
DOTDASH MEREDITH FOOD STUDIOS
Pour batter into the prepared pan. Sprinkle with remaining 12 cup chocolate chips and pecans if desired.
DOTDASH MEREDITH FOOD STUDIOS
Bake until edges and surface of brownies are set but still soft about 25 minutes. Cool in pan for at least 30 minutes. For best results chill at least 4 hours before cutting.