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To make these delicious brownies, you need some key ingredients. Each one plays an important role in the flavor and texture. Here’s what you’ll need: - 1 cup mashed sweet potato (about 1 medium sweet potato) - 1/2 cup creamy almond butter (or peanut butter) - 1/2 cup cocoa powder - 1/2 cup maple syrup - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1/2 cup chocolate chips - 1 cup mini marshmallows If you prefer measuring in grams, here are some conversions for accuracy: - 1 cup mashed sweet potato ≈ 240 grams - 1/2 cup almond butter ≈ 128 grams - 1/2 cup cocoa powder ≈ 50 grams - 1/2 cup maple syrup ≈ 120 grams - 1 teaspoon vanilla extract ≈ 5 grams - 1/4 teaspoon salt ≈ 1.5 grams - 1/2 teaspoon baking powder ≈ 2 grams - 1/2 cup chocolate chips ≈ 90 grams - 1 cup mini marshmallows ≈ 80 grams You can swap some ingredients if you need to. Here are a few options: - Use peanut butter instead of almond butter for a nutty taste. - Try agave syrup in place of maple syrup for a different sweet flavor. - Use unsweetened applesauce instead of sweet potato for a lighter brownie. - For a nut-free option, use sunflower seed butter instead of nut butter. These alternatives keep the brownies tasty while allowing for personal preferences. Enjoy experimenting! {{ingredient_image_1}} Start by peeling a medium sweet potato. Cut it into small pieces for even cooking. Boil the sweet potato in a pot of water for about 15 minutes. You want it soft enough to mash. Drain the sweet potato and mash it in a bowl until smooth. This will be about 1 cup of mashed sweet potato. In a large bowl, mix the mashed sweet potato with 1/2 cup of creamy almond butter. Stir until the two ingredients blend well. Next, add 1/2 cup cocoa powder, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Mix all these ingredients until the batter is smooth. Finally, fold in 1/2 cup of chocolate chips. Make sure they are evenly spread through the batter. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper. Pour the brownie batter into the dish and spread it out evenly. Bake for 25-30 minutes. Use a toothpick to check if they are done; a few moist crumbs are okay. When they are ready, take them out and sprinkle 1 cup of mini marshmallows on top. Put them back in the oven for 5-7 minutes. You want the marshmallows to get puffy and lightly toasted. Let the brownies cool in the pan for at least 15 minutes before cutting them into squares. To mash sweet potatoes well, start with a medium sweet potato. Cook it until soft—boiling or baking works great. After cooking, let it cool slightly. Peel off the skin and cut it into chunks. Use a potato masher or fork to mash until smooth. You want it creamy, with no lumps. If it feels too thick, add a splash of water or milk to help. If you have leftover brownies, store them right. Let them cool completely first. Cut them into squares and place them in an airtight container. You can stack them with parchment paper in between layers to keep them fresh. They will last up to five days at room temperature. For longer storage, wrap them well and put them in the freezer. Thaw them overnight in the fridge before eating. Baking time affects how your brownies turn out. For chewier brownies, bake them for about 25 minutes. They should look slightly underdone in the center. For cake-like brownies, bake them a bit longer, around 30 minutes. A toothpick should come out with a few moist crumbs. Remember, the batter will continue to cook after you take it out of the oven! Pro Tips Choosing the Right Sweet Potato: Use orange-fleshed sweet potatoes for the best sweetness and texture in your brownies. Storage Tips: Keep any leftover brownies in an airtight container in the fridge for up to a week, or freeze them for longer storage. Customizing Flavors: Experiment with adding spices like cinnamon or nutmeg for a warm flavor profile that complements the sweetness. Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat. {{image_2}} You can easily make sweet potato marshmallow brownies gluten-free. The main ingredient to watch is cocoa powder. Always choose a brand that is labeled gluten-free. Most cocoa powders are, but it’s good to check. The other ingredients, like almond butter and maple syrup, are naturally gluten-free. This means you can enjoy these brownies without worry. If you need nut-free brownies, swap almond butter for sunflower seed butter. This change keeps the brownies creamy and tasty. You can also use soy nut butter or pumpkin seed butter. These choices are safe for those with nut allergies. Always read labels to ensure safety. Spices can take your brownies to new heights. Try adding a pinch of cinnamon for warmth. A dash of nutmeg can add depth to the flavor. You can also mix in some espresso powder for a rich twist. Vanilla extract is a must, but you can try almond extract for a different taste. Experimenting with flavors can make each batch unique and fun! To keep your brownies fresh, store them in an airtight container. This helps them stay moist. Place parchment paper between layers to prevent sticking. Avoid direct sunlight and heat, as these can dry them out. You can freeze Sweet Potato Marshmallow Brownies for later. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place wrapped brownies in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge or at room temperature. At room temperature, these brownies last about four to five days. Keep them in a cool, dry place. If you notice any signs of mold or a strange smell, it's best to toss them. Enjoy your sweet treats while they’re fresh! Yes, you can use different nut butters. Peanut butter works well too. It adds a nice flavor. Just ensure it is creamy for the best texture. Sunflower seed butter is also a good choice for nut-free options. Check the brownies after 25 minutes. Insert a toothpick in the center. If it comes out mostly clean, they are done. A few moist crumbs are fine. Remember, they will continue to cook a bit after you take them out. These brownies shine when served warm. You can add a scoop of vanilla ice cream on top. Drizzle some chocolate sauce for extra goodness. They also taste great with fresh berries. Yes, you can make these brownies vegan. Use maple syrup as the sweetener. Choose a nut butter that is vegan-friendly. Most dark chocolate chips are also vegan, but check the label to be sure. Sweet Potato Marshmallow Brownies are a tasty treat you can easily make. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about measurements, alternative options, and how to store leftovers. Variations for gluten-free and nut-free diets expand your choices. In conclusion, these brownies are fun and easy to customize for everyone. Enjoy your baking adventure!

Sweet Potato Marshmallow Brownies

Delicious brownies made with sweet potatoes and topped with toasted 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 (about 1 medium sweet potato)
  • 1 2 cup creamy almond butter (or peanut butter)
  • 1 2 cup cocoa powder
  • 1 2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 4 teaspoon salt
  • 1 2 teaspoon baking powder
  • 1 2 cup chocolate chips
  • 1 cup mini marshmallows

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper.
  • In a large mixing bowl, combine the mashed sweet potato and almond butter until smooth and well combined.
  • Add cocoa powder, maple syrup, vanilla extract, salt, and baking powder to the mixture. Stir until all ingredients are fully incorporated and the batter is smooth.
  • Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  • Once baked, remove from the oven and immediately sprinkle the mini marshmallows evenly on top of the brownies.
  • Return the brownies to the oven and bake for an additional 5-7 minutes, or until the marshmallows are lightly toasted and puffy.
  • Allow the brownies to cool in the pan for at least 15 minutes before cutting them into squares.

Notes

Allow brownies to cool before cutting for cleaner squares.
Keyword brownies, dessert, marshmallow, sweet potato