Preheat oven to 350°F, line a 9x9 baking sheet with parchment paper, and set aside.
In a large bowl, stir together sweet potato and maple syrup until smooth.
Add peanut butter and vanilla to sweet potato mixture and stir well.
Mix in almond flour, cocoa powder, baking powder, and salt until fully combined.
Stir in the pecans and chocolate chips, reserving about a tablespoon of each to sprinkle on top.
Stir until well combined.
Press mixture into prepared pan, and sprinkle with remaining pecans and chocolate chips. Then bake in preheated oven for 25–30 minutes or until brownies are no longer shiny on top.
Allow brownies to cool for 20 minutes in pan before removing. Carefully use parchment paper to lift brownies out of the pan and slice them into 12 pieces.
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