Preheat the oven to 350F. Line 8×8 inch baking pan with parchment paper (we like to spay the bottom and sides of the pan before placing the paper, so it sticks well)
Boil the diced sweet potatoes until tender (this should take about 10-12 minutes). Drain them, let them cool slightly, and mash them with a fork or potato masher (yields approximately 1 1/3 cups mashed). Set aside
Combine the almond flour, mini chocolate chips, arrowroot powder and salt in a small bowl and mix well. Set aside
Combine the chocolate chips, cocoa powder, coconut oil and milk in a large bowl. Microwave at 20-second increments, until the chocolate, has melted (the mixture will be thick). Add the maple syrup and stir well to combine
Add the mashed sweet potatoes and mix well. Gently add the flour mixture and mix until just combined. Transfer the batter to the lined baking pan and bake for 35 minutes. Let them cool completely before adding the glaze
In the meantime, prepare the glaze. Whisk all the ingredients until smooth and spread on top of the cooled brownies
