Mash the steamed purple sweet potato until smooth. Add half of the almond milk and set aside. Melt the cocoa powder in the microwave at 800 watts for 2 minutes.

While microwaving the cocoa, take the sweet potato mixture and add the coconut sugar, cocoa powder, and the remaining almond milk. Stir until well combined.

Add the melted dark chocolate (reserve some for topping the brownies). Stir again until well mixed. Place the mixture into a container, spread the reserved dark chocolate on top, and refrigerate for 2 hours. Enjoy!

It's done! This recipe is low in sugar, but you can adjust the sweetness to your liking.