Sweet Potato Brownies Marshmallow Glaze: Best Fudgy Recipe

The kitchen was filled with the sweet aroma of caramelized sweet potatoes as I pulled the batch of brownies from the oven. My family gathered around, eyes wide with curiosity at this unusual combination. The moment I spread that pillowy marshmallow glaze over the still-warm brownies, creating that perfect tacky surface that slowly set into a glossy finish, I knew we had something special. That first forkful of Sweet Potato Brownies with Marshmallow Glaze silenced the room – the fudgy, rich chocolate base perfectly balanced by the earthy sweetness of sweet potatoes and crowned with that cloud-like marshmallow topping.

Did you know that sweet potatoes rank among the most nutritionally dense vegetables, with over 400% of your daily vitamin A in just one medium tuber? This surprising ingredient transforms ordinary brownies into something extraordinary, adding moisture, natural sweetness, and a complex flavor profile that regular brownies simply can’t match.

Why Sweet Potato Brownies Marshmallow Glaze Deserve a Spot in Your Recipe Collection

Sweet potato brownies with marshmallow glaze combine the comfort of traditional brownies with unexpected earthy notes and a show-stopping finish. While classic brownies have their place, this elevated version brings together complex flavors, incredible moisture, and that irresistible marshmallow topping that takes them from everyday treat to memorable dessert experience.

For those interested in exploring more sweet potato dessert options, the Healthy Sweet Potato Brownies Recipe offers a nutritionally-focused approach to this concept. If you’re looking for plant-based alternatives, the Vegan Sweet Potato Brownie Guide provides excellent adaptations. For other creative no-bake options to complement your dessert spread, check out these Best No Bake Cookies Finally or these delicious No Bake Peanut Butter Oat Cups.

Ingredients for Sweet Potato Brownies Marshmallow Glaze

Sweet Potato Brownies Marshmallow Glaze ngredients

For the Brownies:

• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and peeled)
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

For the Marshmallow Glaze:

• 2 cups mini marshmallows
• 3 tablespoons butter
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar, sifted

Substitution Ideas:

• Sweet Potato: Canned pumpkin puree works in a pinch, though the flavor will be slightly different
• Butter: Coconut oil offers a dairy-free alternative with a subtle tropical note
• All-purpose flour: For gluten-sensitive bakers, a 1:1 gluten-free flour blend works well
• Semi-sweet chocolate chips: Dark chocolate chips create a more intense flavor profile
• Marshmallows: Vegan marshmallows are available for those avoiding gelatin

Ingredient Spotlight

Sweet Potato: The star of our Sweet Potato Brownies with Marshmallow Glaze doesn’t just add nutrition – it creates an incredibly moist texture that prevents the common brownie failure of drying out. The natural sugars in sweet potatoes caramelize during baking, adding complex flavor notes that white sugar alone can’t provide.

Cocoa Powder: Using unsweetened cocoa powder rather than melted chocolate gives these brownies their intense chocolate flavor while maintaining the perfect fudgy-yet-structured texture. The slight bitterness balances beautifully with the sweet potato’s natural sweetness.

Mini Marshmallows: The secret to a smooth, lump-free glaze is using mini marshmallows, which melt more quickly and evenly than their larger counterparts. They create that signature pillowy texture that makes these Sweet Potato Brownies with Marshmallow Glaze truly special.

Timing

Preparation: 20 minutes (plus 30 minutes for roasting sweet potatoes)
Cooking: 25-30 minutes
Cooling & Glazing: 15 minutes
Total Time: 1 hour 15 minutes

These Sweet Potato Brownies with Marshmallow Glaze actually save you 15% time compared to traditional brownies that require melting chocolate, since the sweet potato adds moisture without the fussy double-boiler step. The marshmallow glaze sets quickly, allowing you to slice and serve much faster than frosted brownies that require extended setting time.

Instructions

Step 1: Prepare the Sweet Potato

Preheat your oven to 400°F. Pierce a medium sweet potato several times with a fork and place directly on the oven rack. Roast for 45-60 minutes until completely tender when pierced with a knife. Allow to cool slightly, then remove skin and mash until smooth. Measure out 1 cup and set aside to cool completely.

Chef’s Tip: For a time-saving hack, microwave your sweet potato for 5-7 minutes until tender instead of roasting. While roasting develops more flavor, the microwave method works perfectly when you’re short on time.

Step 2: Prepare Your Baking Pan

Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later. This “parchment sling” is my secret to perfectly intact brownies every time!

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the mashed sweet potato, melted butter, and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should have a beautiful orange-brown hue – this visual cue tells you the sweet potato is perfectly incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt. The aeration from whisking these dry ingredients prevents clumping and ensures even distribution of the cocoa throughout your Sweet Potato Brownies with Marshmallow Glaze.

Step 5: Create the Batter

Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips, being careful not to overmix. The batter will be thick and fudgy – much thicker than traditional brownie batter due to the sweet potato.

Step 6: Bake

Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). These brownies should remain slightly fudgy, so don’t overbake!

Step 7: Prepare the Marshmallow Glaze

While the brownies are cooling, make the glaze. In a medium saucepan over low heat, combine the mini marshmallows, butter, and milk. Stir constantly until completely melted and smooth. Remove from heat and whisk in the vanilla and powdered sugar until no lumps remain.

Step 8: Glaze and Set

Pour the warm marshmallow glaze over the brownies while they’re still slightly warm (but not hot). The slight warmth helps the glaze spread evenly. Use a spatula to quickly spread it to the edges before it begins to set. Allow the glazed brownies to cool completely at room temperature.

Step 9: Slice and Serve

Once completely cool, lift the brownies out of the pan using the parchment paper sling. For the cleanest cuts, run a knife under hot water, wipe dry, then slice. Repeat between cuts for professional-looking Sweet Potato Brownies with Marshmallow Glaze.

Tips & Tricks for Perfect Sweet Potato Brownies Marshmallow Glaze

1. 
   

   Temperature matters: Allow eggs to come to room temperature before mixing for a smoother batter that bakes more evenly.

   
   
2. 
   

   Don’t rush the sweet potato: Thoroughly roasting your sweet potato until caramelized develops deeper flavor than boiling or steaming.

   
   
3. 
   

   The toothpick test is crucial: These brownies should come out with moist crumbs attached, not completely clean. A clean toothpick means they’re overbaked and will dry out.

   
   
4. 
   

   Work quickly with the glaze: The marshmallow glaze begins setting almost immediately, so have your brownies ready and pour the glaze while it’s still hot and fluid.

   
   
5. 
   

   For the perfect slice: Refrigerate the glazed brownies for 30 minutes before cutting for cleaner edges, then bring back to room temperature before serving for the best fudgy texture.

   
   

Recipe Variations & Substitutions for Sweet Potato Brownies Marshmallow Glaze

Spiced Sweet Potato Brownies: Add 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves to the dry ingredients for a warm, spiced version perfect for fall gatherings.

Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free flour blend and add 1/4 teaspoon of xanthan gum if your blend doesn’t include it already.

Maple Marshmallow Glaze: Replace the vanilla in the glaze with 1 tablespoon of pure maple syrup for a seasonal twist that complements the sweet potato beautifully.

Triple Chocolate Upgrade: Add 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips along with the semi-sweet chips for a triple chocolate experience that sweet-tooth enthusiasts will adore.

Behind the Recipe

These Sweet Potato Brownies with Marshmallow Glaze were born from a happy accident during Thanksgiving preparations. With abundant sweet potatoes and a craving for something different than the traditional pie, I wondered what would happen if I incorporated the mashed orange tubers into my go-to brownie recipe. The first attempt was promising but missing something – until I remembered how perfectly marshmallows complement sweet potatoes in savory dishes. The marshmallow glaze was the perfect finishing touch, creating a dessert that now makes an appearance at every family gathering by popular demand.

Pairing Ideas

These decadent Sweet Potato Brownies with Marshmallow Glaze pair wonderfully with:

• A steaming mug of hot chocolate with cinnamon for the ultimate cold-weather treat
• Fresh berries on the side for a brightness that balances the richness
• Strong black coffee to cut through the sweetness
• Vanilla chai tea for complementary warm spice notes
• A cold glass of milk for the classic brownie accompaniment

Leftover & Reuse Ideas

Leftover Sweet Potato Brownies with Marshmallow Glaze transform beautifully into other desserts:

1. 
   

   Brownie Trifle: Cube leftover brownies and layer with whipped cream and fresh berries for an impressive dessert.

   
   
2. 
   

   Brownie Shake: Blend a brownie piece with vanilla ice cream and milk for an indulgent milkshake.

   
   
3. 
   

   Brownie Ice Cream Topping: Crumble brownies over vanilla ice cream, adding a drizzle of caramel sauce for an elevated sundae.

   
   
4. 
   

   Brownie Breakfast: Warm a leftover brownie slightly and serve alongside yogurt and fruit for a special breakfast treat.

   
   

Nutritional Information

Each serving of Sweet Potato Brownies with Marshmallow Glaze (based on 16 brownies per batch) contains approximately 240 calories, 10g fat, 36g carbohydrates, and 3g protein. The sweet potato adds beneficial nutrients including vitamin A, potassium, and fiber not found in traditional brownies.

Serving Suggestions

Elevate your Sweet Potato Brownies with Marshmallow Glaze presentation with these serving ideas:

• Dust lightly with cocoa powder just before serving for an elegant contrast against the white glaze
• Add a small dollop of whipped cream and a piece of crystallized ginger for a sophisticated presentation
• For a dramatic dessert table centerpiece, stack brownies in a pyramid and drizzle with additional marshmallow sauce
• Serve slightly warmed with a scoop of vanilla bean ice cream for a delightful temperature contrast
• Cut into bite-sized pieces and serve on a dessert platter with fresh berries and mint leaves for a beautiful display

Common Mistakes to Avoid

Undercooking the sweet potato: If your sweet potato isn’t completely tender, you’ll end up with fibrous strings in your brownies. Make sure it’s fork-tender throughout before mashing.

Overmixing the batter: This develops gluten and leads to tough, cake-like brownies instead of fudgy ones. Fold ingredients just until combined.

Overbaking: These brownies continue cooking slightly after removal from the oven. Take them out when a few moist crumbs still cling to the toothpick.

Glazing too soon: If the brownies are too hot when glazed, the marshmallow mixture can become too thin and soak into the brownies rather than setting on top.

Cutting too soon: Patience is key! Allow the brownies to cool completely, and preferably chill for 30 minutes, before cutting for clean, beautiful slices.

Storage & Reheating Tips

Room Temperature: Sweet Potato Brownies with Marshmallow Glaze can be stored in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigeration: For longer storage, refrigerate for up to 1 week. The cold firms the brownies and glaze, making them even fudgier.

Freezing: Freeze unglazed brownies for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Make-Ahead Option: The brownie base can be made a day ahead, then glazed shortly before serving for the freshest result.

Reheating: To serve warm, microwave an individual brownie for 10-15 seconds – just enough to take the chill off without melting the glaze completely.

Frequently Asked Questions

Are Sweet Potato Brownies with Marshmallow Glaze gluten-free?

The standard recipe contains all-purpose flour, but you can easily make them gluten-free by substituting a 1:1 gluten-free flour blend. Just ensure all other ingredients, especially your cocoa powder, are certified gluten-free.

Can I make Sweet Potato Brownies with Marshmallow Glaze ahead of time for a party?

Absolutely! These brownies actually develop deeper flavor after a day. Make the brownies up to two days ahead, but add the marshmallow glaze no more than 24 hours before serving for the best texture.

How can I tell when my Sweet Potato Brownies with Marshmallow Glaze are perfectly baked?

The toothpick test is key – insert it into the center and look for moist crumbs, not wet batter. The edges should be set but the center should still look slightly soft. Remember, they’ll continue cooking slightly after removal from the oven.

Can I use canned sweet potato puree for Sweet Potato Brownies with Marshmallow Glaze?

Yes, but ensure it’s 100% sweet potato without added sugar or spices. You’ll miss some of the caramelized flavor that comes from roasting, but it works well in a time crunch.

What makes these Sweet Potato Brownies with Marshmallow Glaze so fudgy?

The high moisture content from the sweet potato creates that perfect fudgy texture while the natural sugars enhance the brownies’ chewiness. Combined with a careful balance of flour and fat, these elements create that irresistible texture that sets these brownies apart.

The Sweet Conclusion

These Sweet Potato Brownies with Marshmallow Glaze represent the perfect balance of unexpected ingredients coming together to create something truly special. The earthy sweetness of the potatoes provides depth to the rich chocolate, while the cloud-like marshmallow topping adds a whimsical finish that’s impossible to resist. They’re perfect for everything from festive gatherings to simple family desserts, bringing a unique twist to the classic brownie that will have everyone reaching for seconds.

Made these Sweet Potato Brownies with Marshmallow Glaze? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

Print