To make sweet potato purée, halve sweet potato add to a parchment lined baking sheet
Bake at 375 F for 30 minutes or until tender to the touch
Let cool, then peel away skin and mash in a mixing bowl
Add sweet potato purée, almond butter, maple syrup, cashew milk and vanilla to a medium bowl and mix until combined
In a separate bowl, mix coconut flour, baking powder and cacao powder
Add dry ingredients to wet ingredients and mix until smooth
Fold in chocolate chips
Spread batter into a parchment lined 8x8 baking pan
Bake for about 45 min at 350 F