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- 1 cup mashed sweet potato - 1/2 cup creamy almond butter - 1/2 cup unsweetened cocoa powder - 1/2 cup pure maple syrup - 1 teaspoon pure vanilla extract - 1/4 teaspoon fine sea salt - 1/2 teaspoon baking powder - 1/2 cup semi-sweet chocolate chips - 1 cup mini marshmallows The first step in making Sweet Potato Marshmallow Brownies is gathering your ingredients. Each one plays an important role in creating a rich and fudgy texture. The mashed sweet potato adds moisture and natural sweetness, while almond butter gives a creamy base. Unsweetened cocoa powder is key for that deep chocolate flavor. Maple syrup adds sweetness, and pure vanilla extract brings warmth. Fine sea salt enhances all the flavors, while baking powder helps the brownies rise just a bit. The semi-sweet chocolate chips offer delightful bursts of chocolate in every bite. Finally, mini marshmallows crown the brownies with their soft and sweet goodness. - Almond butter alternatives: If you're allergic to nuts, you can use sunflower seed butter or tahini. Both add creaminess without nuts. - Cocoa powder options: You can try Dutch-processed cocoa for a smoother taste. Regular cocoa works well too. - Sweet potato preparation tips: You can use canned sweet potato puree for ease. Just ensure it’s plain and unsweetened. If using fresh, bake or steam the sweet potato until soft. Then, mash it well. These substitutions can help you customize the recipe to your taste or dietary needs. Enjoy getting creative with these ingredients! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease an 8x8-inch baking dish with cooking spray. You can also use parchment paper. - In a large bowl, combine the mashed sweet potato and almond butter. Mix until smooth. - Add cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until the batter is glossy. - Gently fold in the chocolate chips, making sure they are evenly spread. - Pour the brownie batter into the prepared dish. Spread it evenly. - Bake for 25-30 minutes. Check with a toothpick; it should have a few moist crumbs. - Remove the brownies and sprinkle mini marshmallows on top. - Return to the oven for another 5-7 minutes. The marshmallows should puff and turn golden. - Let the brownies cool for at least 15 minutes before cutting into squares. To get the perfect fudgy texture, pay attention to your baking time. Bake the brownies for 25-30 minutes. Use a toothpick to check doneness. It should come out mostly clean with a few moist crumbs. This means they're fudgy and not dry. Make sure your oven is preheated. This helps the brownies bake evenly. If the oven is too hot or too cold, your brownies may not cook right. These brownies taste best when served warm. A scoop of vanilla ice cream on top adds a nice touch. The cold ice cream melts slightly, creating a creamy layer. Drizzle some chocolate syrup over the top for extra sweetness. This adds a rich flavor that complements the brownies. When slicing the brownies, use a sharp knife. This helps you get clean edges. Cut them into squares for even serving sizes. For garnishing, sprinkle a little cocoa powder or extra chocolate chips on top. You can also add a few fresh berries for color. This makes your brownies look even more tempting! Pro Tips Use Fresh Sweet Potatoes: For the best flavor, opt for fresh sweet potatoes that are firm and free of blemishes. This will ensure a deliciously rich base for your brownies. Let Them Cool: Allow the brownies to cool completely before cutting. This helps them set properly and makes for cleaner, more attractive slices. Experiment with Nut Butters: Feel free to substitute almond butter with other nut butters like cashew or sunflower seed butter for a unique twist on the flavor profile. Top with Toasted Nuts: For added crunch and flavor, consider sprinkling toasted nuts such as pecans or walnuts over the marshmallows before the final bake. {{image_4}} You can switch up the flavors in these brownies. For a twist, use peanut butter instead of almond butter. The nutty taste pairs well with the sweet potato. You can also add nuts like walnuts or pecans. Dried fruit like cranberries or cherries can add a nice touch, too. These small changes can make a big difference in flavor. If you want to make these brownies even healthier, try lowering the sugar. You can cut the maple syrup by a quarter and still get great taste. For those who need gluten-free options, use gluten-free flour instead of regular flour. This keeps the brownies soft and fudgy without losing flavor. You can make these brownies fit the seasons. In fall, add spices like cinnamon or nutmeg. These spices give a warm flavor that feels cozy. If you want to change the marshmallows, try using flavored ones like pumpkin spice or peppermint. These small tweaks can bring new excitement to your brownies. After baking, let your brownies cool in the pan for at least 15 minutes. This helps them set and makes cutting easier. Once cool, lift them out using the parchment paper, if you used it. Place brownies in a single layer on a plate or cutting board for quick cooling. For storage, choose a container with a tight lid to keep them fresh. These brownies last up to four days at room temperature. If you want to save them longer, freezing is a great option. Just wrap each brownie in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. To enjoy your brownies warm, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place brownies on a baking sheet for about 5-10 minutes. If using a microwave, heat them for 10-15 seconds. This keeps them soft and fudgy. Enjoy the warm, gooey marshmallows that make this treat special! Yes, you can use canned sweet potato puree. Make sure it is plain without added sugar or spices. This can save time and still give you a great flavor. Just measure one cup of the puree and mix it in with your almond butter. If you need a substitute for maple syrup, try using honey or agave syrup. Both work well and add sweetness. You can also use brown sugar, but dissolve it in a bit of water first for a smooth mix. Adjust the amount to your taste. To check if the brownies are done, insert a toothpick in the center. It should come out with a few moist crumbs. If it comes out clean, they may be overcooked. Aim for a fudgy texture that is still soft. Yes, you can make these brownies vegan. Use almond butter and maple syrup as is, and choose dairy-free chocolate chips. You can skip the marshmallows or find vegan ones to use instead. This makes a tasty treat for everyone. If your marshmallows don't puff up, they might need more heat. Try baking them a little longer, but keep an eye on them. If they still don't puff, they might be old or not the right kind. Use fresh mini marshmallows for best results. These brownies blend sweet potato and chocolate for a tasty treat. We covered the key ingredients, like almond butter and cocoa powder, with simple swaps. You learned step-by-step methods for preparation and baking, plus tips for texture and serving. Different flavors and healthy options allow fun variations. Store them right for lasting taste. These brownies can bring joy to any occasion. Enjoy making this unique recipe and share the fun with others!

Decadent Sweet Potato Marshmallow Brownies

Deliciously fudgy brownies made with sweet potato and topped with fluffy marshmallows.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup creamy almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking dish with cooking spray or line it with parchment paper for easy removal later.
  • In a large mixing bowl, combine the cooked and cooled mashed sweet potato with the creamy almond butter until the mixture is smooth and well blended, ensuring there are no lumps.
  • Next, add in the unsweetened cocoa powder, pure maple syrup, pure vanilla extract, fine sea salt, and baking powder. Mix thoroughly until all ingredients are fully incorporated and the batter is smooth and glossy.
  • Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter for a delightful chocolatey texture.
  • Pour the brownie batter into the prepared baking dish, using a spatula to spread it evenly across the bottom.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes. When done, a toothpick inserted in the center should come out mostly clean, with a few moist crumbs sticking to it. This indicates a fudgy texture.
  • Immediately upon removing the brownies from the oven, sprinkle the mini marshmallows evenly over the top, creating a fluffy layer of sweetness.
  • Return the brownies to the oven and bake for an additional 5-7 minutes, or until the marshmallows have puffed up and developed a light golden color.
  • Once they are ready, allow the brownies to cool in the pan for at least 15 minutes to set. Then, using a sharp knife, cut them into squares for serving.

Notes

Best served warm with vanilla ice cream and chocolate syrup.
Keyword brownies, dessert, marshmallow, sweet potato