Fudgiest Vegan Brownies

1. To slow roast the sweet potato: stab holes in 1 large sweet potato and coat the entire thing with oil. Roast at 300 degrees Fahrenheit (150 degrees Celsius) on parchment paper for two hours, flipping halfway through.
2. Once roasted, remove the flesh (no skin) of the sweet potato.
3. Add the sweet potato flesh, 1 cup creamy peanut butter, 1/2 cup cacao powder, 1/2 cup maple syrup, 1/4 cup almond milk, sea salt, and vanilla to a food processor.
4. Blend the mixture. It will be very thick at first; slowly add more almond milk as needed (approximately 2 tablespoons extra if required) until the batter is super rich and thick, like a whipped spread.
5. Spread the batter into a well-greased brownie pan or mini loaf tin.
6. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 12 minutes. You want them to be slightly undercooked for fudginess.