Fudgiest Vegan Brownies with Sweet Potato

1. Prepare the sweet potato: Stab holes in one large sweet potato, then coat the entire thing with oil. Roast at 300 degrees Fahrenheit on parchment paper for two hours, flipping halfway through. Once roasted, remove the skin and use only the flesh.
2. In a food processor, combine the roasted 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.
3. Blend until smooth. The mixture will be very thick at first; slowly add more almond milk as needed (up to 2 tablespoons extra) until the batter is rich and thick, like a whipped spread.
4. Spread the batter into a well-greased brownie pan or mini loaf tin.
5. Bake at 350 degrees Fahrenheit for 12 minutes. The brownies should be slightly undercooked for optimal fudginess.