CA GROWN Blog
Discover. Learn. Connect.
Your new obsession: Sweetpotato Brownies
Your new obsession: Sweetpotato Brownies
Our Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies are about to become your new favorite dessert.
What are Sweetpotato Brownies?
Sweetpotato Brownies are a fun twist on the traditional brownie recipe. Using roasted and mashed sweetpotatoes creates an undeniably moist and rich brownie base – and makes this tasty treat a little healthier.
Are Sweetpotato Brownies flourless?
Sweetpotato Brownies aren’t flourless or grain-free but they do call for less flour than your typical brownie recipe.
Bonus: This recipe can easily be made gluten-free by swapping your favorite GF blend for all-purpose flour. No one will ever taste the difference!
Are Sweetpotato Brownies healthy?
Sweetpotatoes are a nutrient-dense superfood. This recipe does have a leg up on (nutritionally) on it’s traditional counterparts but we definitely didn’t skimp on the butter or sugar – and we added in an almond butter + marshmallow swirl. Why? Because we weren’t trying to make healthy brownies – we were trying to make the BEST brownies.
Sweetpotatoes aren’t just healthy, they’re delicious. You can’t get the same moist, gooey results from a flour base – and if you’re still a skeptic, you’re just going have to give this recipe a shot and see for yourself!
Our go-to Game Day dessert
Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies are a hit with any crowd. Since sweetpotatoes are always in season, we make this delicious dessert all year long – but they also happen to be our go-to Game Day dessert. They’re perfectly packable for pre-game tailgating parties, sure to be the star of any Super Bowl spread and an amazing March Madness munchie.
Brownies + bubbly: the perfect pairing
If you’re planning on serving our Sweetpotato Brownies at your next get together, be sure to chill a few bottles of California sparkling wine! Brownies + bubbly are a match made in heaven.
Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweet potato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.
Toasted Marshmallow & Almond Butter Swirl Roasted Sweet Potato Brownies
For the Roasted Sweet Potato Brownies
- 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
For the Almond Butter and Marshmallow Swirls
- 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
For the roasted sweet potato brownie layer:
- Preheat the oven to 350°F (180C). Grease an 8” square or 9” round pan that is at least 2” deep and line with a parchment sling.
- Place the butter in a small saucepan and melt over medium heat. Once the butter is almost completely melted add the sugar in ½ cup-fulls at a time, stirring to incorporate fully after each addition. Add the salt and stir to combine.
- Transfer the sugar mixture to a large mixing bowl and add the vanilla and cocoa powder. Stir until the cocoa is completely incorporated, the mixture will be very thick.
- Add the eggs to the batter and mix until the batter has thinned out and is shiny.
- Stir in the flour and the baking powder completely.
- Now add the prepared sweet potato and chopped nuts. Stir to combine.
- Pour the batter in the prepared pan, spreading to the edges.
- The brownies can be baked at this point or continue with the following steps to add the swirls.
For the almond butter and marshmallow swirls:
- In a small mixing bowl combine the almond butter, confectioner’s sugar, softened butter, vanilla, milk, and salt. Stir until combined and completely smooth.
- On top of the prepared brownie batter in the pan, alternate dollops of the almond butter mixture and the marshmallow fluff all over the top of the brownies. Drag the tip of a butter knife through the batter, creating swirls.
- Bake for 38- 40 minutes until the top of the brownie has set, is starting to crackle, and the swirls have puffed up on top. A cake tester or toothpick inserted in the center should come out fairly clean with only a few crumbs attached.
- Transfer the pan to a wire rack to cool completely. Use the parchment sling to easily remove the brownies from the pan. Cut into 16- equal sized squares or wedges.
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Prick desired amount of sweet potatoes all over with a fork. Place on the baking sheet and bake until tender, 45 to 50 minutes, depending on size of sweet potatoes.
Once roasted, remove from the oven, allow to cool, peel skin off of the sweet potatoes or split open and scoop out flesh. Mash the peeled, roasted sweet potatoes with a fork or potato masher until no large chunks remain.
Love our Sweetpotato Brownies? Try these recipes next!
The best Game Day grub
Serve our Sweetpotato Brownies at your Super Bowl bash, along with these amazing recipes.