Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.

Add the mashed sweet potato and almond butter to a large mixing bowl and whisk until smooth and fully combined.

Add the coconut sugar and brown sugar and whisk until the mixture looks glossy and cohesive.

Add the eggs one at a time, whisking well after each addition until fully incorporated.

Stir in the vanilla extract until evenly mixed.

In a separate bowl, whisk together the cocoa powder, white whole wheat flour, baking powder, and sea salt until evenly combined.

Gradually add the dry ingredients to the wet mixture and stir gently until just combined, stopping as soon as no dry spots remain.

Fold in the dark chocolate chips gently using a spatula, being careful not to overmix the batter.

Pour the batter into the prepared baking pan and spread it evenly into the corners.

Tap the pan lightly on the counter to release any air bubbles.

Bake for 28 to 32 minutes, until the center looks set but still slightly soft and a toothpick inserted comes out with moist crumbs.

Remove the pan from the oven and allow the brownies to cool completely in the pan.

Lift the cooled brownies out using the parchment overhang and slice into squares with a sharp knife.