Name: Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Olive oil or cooking spray for greasing pan; 8 tablespoons salted butter (cold); 1 ½ cups granulated sugar; ½ teaspoon coarse kosher salt; 1 teaspoon vanilla extract; ¾ cup cocoa powder; 3 large eggs; ¾ cup gluten-free all-purpose flour (or regular all-purpose flour); 1 teaspoon baking powder; 1 packed cup roasted (mashed) sweet potato; 1 cup chopped walnuts or pecans; ¼ cup creamy almond or peanut butter; 2 tablespoons confectioner’s sugar; 1 tablespoon salted butter (softened); ½ tablespoon milk; ½ teaspoon vanilla extract; ¼ cup store-bought marshmallow fluff (more if desired)

Ingredients

Olive oil or cooking spray for greasing pan

8 tablespoons salted butter (cold)

1 ½ cups granulated sugar

½ teaspoon coarse kosher salt

1 teaspoon vanilla extract

¾ cup cocoa powder

3 large eggs

¾ cup gluten-free all-purpose flour (or regular all-purpose flour)

1 teaspoon baking powder

1 packed cup roasted (mashed) sweet potato

1 cup chopped walnuts or pecans

¼ cup creamy almond or peanut butter

2 tablespoons confectioner’s sugar

1 tablespoon salted butter (softened)

½ tablespoon milk

½ teaspoon vanilla extract

¼ cup store-bought marshmallow fluff (more if desired)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease an 8” square or 9” round pan that is at least 2” deep and line it with a parchment sling for easy removal.

Step 2: Melt the cold butter in a small saucepan over medium heat. When almost melted, gradually add granulated sugar in ½ cup increments, stirring well after each addition. Add the kosher salt and stir to combine.

Step 3: Transfer the sugar and butter mixture to a large bowl. Stir in vanilla extract and cocoa powder until the mixture is thick and fully blended.

Step 4: Add the eggs one at a time, mixing well until the batter is smooth and shiny.

Step 5: Stir in the flour and baking powder until fully incorporated.

Step 6: Fold in the roasted mashed sweet potato and chopped nuts gently.

Step 7: Pour the batter into the prepared pan, spreading it evenly to the edges.

Step 8: In a small bowl, combine almond or peanut butter, confectioner’s sugar, softened butter, vanilla extract, milk, and a pinch of salt. Stir until smooth.

Step 9: Dollop the almond butter mixture and marshmallow fluff alternately over the brownie batter. Use the tip of a butter knife to swirl the toppings through the batter for a marbled effect.

Step 10: Bake for 38 to 40 minutes until the top is set, starting to crackle, and the swirls have puffed. A toothpick inserted in the center should come out with just a few moist crumbs.

Step 11: Let the brownies cool completely on a wire rack. Use the parchment sling to lift them out of the pan, then cut into 16 equal squares or wedges.

Tips & Variations

For extra chewiness, use all regular all-purpose flour instead of gluten-free if desired.

Swap walnuts or pecans with your favorite nuts or omit nuts for a nut-free version.

To enhance the marshmallow flavor, add an extra 2 tablespoons of marshmallow fluff to the swirls.

Roast sweet potatoes ahead of time and store in the fridge to save prep time.

FAQs

Can I use canned sweet potato instead of roasted fresh sweet potato?

Yes, canned sweet potato puree can be used as a convenient substitute. Just make sure it’s well-drained and patted dry to avoid excess moisture in the batter.