sweet potato protein brownies without protein powder

1 Preheat oven to 325°F. Line an 8x8 baking pan with parchment paper. A 9x9 pan works too, but they will just be thinner (I used a 9x9 in these photos).Make your mashed sweet potato by cooking the 2 small sweet potatoes (or 1 large) in the oven or prick them all over, wrap in a wet paper towel, and microwave for 5-7 minutes until soft. Remove carefully. 
2 Add both [wprm-ingredient text="2 MUSH chocolate brownie overnight oats containers" uid="1"][wprm-ingredient text="⅓ cup maple syrup" uid="4"], and [wprm-ingredient text="¼ cup egg whites" uid="5"] to a blender and blend until completely smooth. No oat chunks.Melt your [wprm-ingredient text="1/4 cup dark chocolate chips" uid="6"] in 30 second increments.
3 Scoop out the inside of the sweet potatoes and add it to a large bowl (it's fine if it's hot). Mash well. Then add in the [wprm-ingredient text="½ cup nut butter" uid="3"], melted dark chocolate, blended oat mixture, [wprm-ingredient text="1 teaspoon vanilla extract" uid="7"], [wprm-ingredient text="1 teaspoon baking soda" uid="8"], and [wprm-ingredient text="¼ teaspoon sea salt" uid="9"] and mix until well combined. 
5 Fold in most of the [wprm-ingredient text="½ cup dark chocolate chips" uid="10"] (or chopped pb cups), reserving a small handful for the top.
6 Pour batter into prepared pan, smooth the top, and sprinkle remaining chocolate chips over everything. Bake at 325°F for 28–30 minutes, until the edges are set and the center has just a slight jiggle.
7 Cool completely in the pan before slicing (if you can wait!!). They firm up a lot as they cool and will slice much cleaner.