Loaded with sweet potatoes and reminiscent of the flavor of candied yams! These sweet potato brownies are chewy, dense and so delicious! Topped with a marshmallow glaze and pecans! The best autumn brownie!
Course Dessert, Snack
Cuisine American, southern
Keyword brownies, sweet potatoes
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
10tablespoonsunsalted butter, melted
2eggs, room temperature
1¼cupsmashed sweet potatoes (see note)
4tablespoonsunsalted butter, melted
Preheat oven to 350 F. Line a glass 8x8- inch baking pan with parchment paper (leaving some over-hang to make removing the brownies easier) and set aside.
Make The Batter!
In a large bowl cream together the butter and sugar.
Mix in eggs, salt, cinnamon, nutmeg, and vanilla extract.
Stir in flour until combined.
Fold in mashed sweet potatoes and mix until creamy and combined.
Pour into prepared dish and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely.
Make the glaze!
In a large bowl, stir together the marshmallow creme and butter.
Stir in powdered sugar.
Stir in the vanilla, salt, and milk until well-combined and creamy.
Remove the cooled brownies from the pan and spread the glaze on top.
Sprinkle the tops with pecan chips and let sit until glaze firms up a bit. (Can refrigerate to speed this up if desired)
Cut into 16 squares. Store in an airtight container.
To Make the Mashed Sweet Potatoes:Peel 2 large sweet potatoes. Cut them into small pieces. (Smaller pieces cook quicker.) Place them in a pot and cover them with water. Bring to a boil and boil until very tender. Drain. Place in a bowl and mash with a potato masher. I also like to use a mixer to make them super creamy. You now have your mashed sweet potatoes. Measure out 1 1/4 cup and set aside.