Pierce a medium sweet potato several times with a fork and microwave for 6-8 minutes, turning once, until very soft. Let it cool slightly, scoop out the flesh and mash until completely smooth. Measure out 1 cup.
Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a blender or food processor, combine the mashed sweet potato, eggs, almond butter, vanilla, monk fruit sweetener and maple syrup. Blend until silky smooth, about 30 seconds.
Add the cocoa powder, oat flour, baking powder and salt. Pulse just until combined, scraping down the sides once. The batter will be thick and glossy.
Fold in the dark chocolate chips. Spread the batter evenly into the pan and sprinkle the flaky sea salt over the top.
Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
Cool completely in the pan, then chill for 1 hour for the fudgiest texture. Cut into 16 squares.
