Get That Oven Hot: Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving a little overhang so you can lift those beautiful brownies out later.

Make That Sweet Potato Silky: Cook the sweet potatoes until completely tender, then drain them really well. Mash until smooth and measure out 1 1/2 cups. This is important, friend. We want brownie batter, not sweet potato casserole texture.

Mash the Sweetness: Add the mashed bananas and sweet potato to a large mixing bowl and stir until smooth and well combined.

Bring in the Good Stuff: Add the eggs, melted butter, vanilla and Swerve Brown Sugar. Whisk until everything is beautifully incorporated and the mixture looks smooth.

Make It Chocolatey: Add the cocoa powder, baking powder and salt. Stir until you have a thick, rich chocolate batter. Your kitchen is about to start smelling like somebody knows what they’re doing.

Fill the Pan: Pour the batter into your parchment-lined pan and spread it evenly from corner to corner.

Give Them the Chocolate Chip Crown: Sprinkle 1/4 to 1/3 cup chocolate chips evenly over the top. Gently press them into the surface just enough to help them nestle into the batter. Do not bury them. We want those pretty, glossy chocolate chips showing off on top.

Bake Until Fudgy: Bake for 22 to 28 minutes, or until the edges are set and the center is still slightly soft. Do not wait for the center to look completely firm. That's how we end up with dry brownies, and nobody invited dry brownies to this party.

Let Them Set: Remove the brownies from the oven and allow them to cool completely in the pan before slicing. They’ll continue setting as they cool, giving you that soft, fudgy texture.

Slice and Serve: Lift the brownies out using the parchment paper, slice into 16 squares and prepare yourself for the inevitable, “Wait… these have SWEET POTATO in them?”