Chop the 70% Dark Chocolate (3.5 ounce).
Peel the Sweet Potato (2) and chop into chunks. Boil the chunks until soft, you'll be making puree later.
Place a rack in the upper third of the oven and preheat oven to 325 degrees F (160 degrees C). Grease a 9×13-inch baking pan with coconut oil. Line the pan with foil and grease the foil. This will make brownie removal much easier.
Whisk together Unsweetened Cocoa Powder (1/4 cup), Coconut Flour (2 tablespoon), Baking Soda (1 1/2 teaspoon), and Fine Sea Salt (1/2 teaspoon), then set aside.
Place Coconut Oil (1 tablespoon) and chopped 70% dark chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not reach the water. Stir to melt.
Puree the boiled sweet potatoes in a food processor or blender, making sure there are no lumps.
In a medium sized bowl, whisk together Raw Honey (1/4 cup), Free Range Egg (3), and Vanilla Extract (1 tablespoon).
Add the chocolate mixture and whisk until incorporated. Add the sweet potatoes and mix well. Add the cocoa mixture and mix completely.
Pour into the prepared pan and bake for about 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
Let cool and cut into 20 squares. If you’re like me, you will prefer brownies cold. If desired, dust the brownies with coconut flour or fine-grain sea salt. Enjoy!