Preheat the oven to 350 degrees F (180 degrees C). Grease and line a square baking dish.
In a large mixing bowl, beat together the mashed sweet potato, almond butter, vegan butter, maple syrup, vanilla extract, and almond milk.
Sieve the gluten-free flour and cocoa powder into the mixture, then add the salt. Fold everything together.
Gently fold in the chocolate chips.
Transfer the mixture to your lined baking pan and bake for 25 minutes, or until the edges are set. The center should be slightly wobbly.
Leave the brownies in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once completely cooled, slice the brownies into 12 bars and enjoy!
Video
Notes
Store leftovers up to 4 days in an airtight container.