These sweet potato s'mores brownies are rich, fudgy, and topped with toasted marshmallows, melted milk chocolate, and graham cracker pieces. The mashed sweet potato keeps them incredibly moist without adding a noticeable sweet potato flavor.
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These sweet potato S’mores brownies combine two favorite desserts into one irresistible treat. The sweet potato adds moisture and helps create a fudgy texture without overpowering the chocolate flavor. Topped with toasted marshmallows, milk chocolate, and graham cracker pieces, they have all the flavors of a classic s’more in brownie form.
They’re perfect for summer gatherings, cookouts, potlucks, and backyard get-togethers. Serve them with our no churn s’mores ice cream or homemade peach ice cream.
What you’ll love about this recipe:
Ingredients at a Glance
For the Crust
- Graham Cracker Crumbs. Create your own by crushing graham crackers in a food processor or placing them in a zip-top bag and crushing them with a rolling pin. You can substitute gluten-free graham cracker crumbs.
- Light Brown Sugar. Light brown sugar adds sweetness and helps bind the crust together. You can substitute dark brown sugar.
- Unsalted Butter. Melted butter holds the crust together and adds richness and flavor. If using salted butter, reduce the added salt in the brownie layer slightly.
For the Brownie Layer
- Sweet Potato. Sweet potato is the secret ingredient that keeps these brownies moist and fudgy. You can’t taste it in the final product. Use cooked and mashed sweet potato. Canned sweet potato puree can also work but avoid sweetened pie filling.
- Granulated Sugar. Granulated sugar provides sweetness and contributes to the texture.
- Light Brown Sugar. Light brown sugar adds moisture and flavor. You can substitute dark brown sugar for deeper flavor.
- Large Eggs. Eggs provide structure and richness.
- Vanilla Extract. Enhances the chocolate flavor.
- All-Purpose Flour. Provides structure. A measure-for-measure gluten-free flour blend may work.
- Unsweetened Cocoa Powder. Cocoa powder gives the brownies their chocolate flavor. Natural or Dutch-process cocoa powder can be used.
- Salt. Balances the sweetness and enhances the chocolate flavor.
- Chocolate Chips. Chocolate chips add pockets of melted chocolate throughout the brownies. You can use semi-sweet, dark chocolate, or milk chocolate chips.
For the Topping
- Mini Marshmallows. Mini marshmallows create the classic toasted s’mores topping.
- Milk Chocolate. Hershey’s milk chocolate bars are classic, but you can use any milk chocolate bar.
- Graham Cracker Pieces. Sprinkled over the top for crunchy texture and classic s’mores flavor.
How to Make It (Photo Tutorial)
Step 1: Preheat oven to 350 F (177 C). Grease a 9 x 9-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
Tips for Success
- Mash the sweet potato until smooth. A few small lumps are fine, but a smoother sweet potato will give you a smoother brownie batter.
- Don’t overmix the batter. Once you add the flour mixture, stir just until everything comes together. Overmixing can make the brownies less tender.
- Watch for the right visual cues. The brownies are ready when the edges are set, the center no longer looks wet, and the marshmallows are lightly toasted.
- Be patient while they cool. The brownies will seem soft when they first come out of the oven. Let them cool completely so they have time to set up before slicing.
- Chill them for cleaner slices. If you’d like neat, bakery-style squares, refrigerate the brownies for 30 to 60 minutes before cutting.
Suggested Variations
- Use Dark Chocolate. For a richer flavor, swap the milk chocolate topping for dark chocolate.
- Try Marshmallow Fluff. Replace the mini marshmallow topping with marshmallow fluff swirled into the batter.
- Make Them Gluten-Free. Substitute a measure-for-measure gluten-free flour blend and use gluten-free graham crackers.
- Use Pumpkin Puree. Substitute an equal amount of pure pumpkin puree for the sweet potato.
Ways to Serve These Brownies
- Add a Scoop of Ice Cream. Serve the brownies slightly warm with a scoop of homemade s’mores ice cream or no-churn peach ice cream for an extra-special dessert.
- Create a Summer Dessert Board. Arrange the brownies on a dessert tray with fresh fruit and other summer favorites like blueberry peach crisp, fireworks blondies, raspberry white chocolate cookies, blackberry plum pie, or German chocolate brownies.
- Serve at Cookouts and Backyard Gatherings. These brownies travel well, making them a great choice for potlucks, cookouts, family reunions, and summer parties.
- Pair with a Cold Drink. Enjoy them with a refreshing beverage like our homemade walnut milk.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days.
These brownies freeze well. Once the brownies have cooled completely, place them in an airtight container or freezer-safe bag and freeze for up to 2 months. For best results, place a piece of parchment or wax paper between layers to prevent them from sticking together.
Thaw at room temperature before serving.
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Sweet Potato S’mores Brownies Recipe
These sweet potato s'mores brownies are rich, fudgy, and topped with toasted marshmallows, melted milk chocolate, and graham cracker pieces. The mashed sweet potato keeps them incredibly moist without adding a noticeable sweet potato flavor.
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Equipment
Ingredients
Graham Cracker Crust
- 7 full graham cracker sheets finely crushed
- ¼ cup unsalted butter melted
- 1 tablespoon light brown sugar packed
Brownie Batter
- 1 cup mashed sweet potato measured after cooking and mashing (from about 1 medium sweet potato) (Note 1)
- ½ cup unsalted butter melted
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup mini marshmallows
Topping
- 1 cup mini marshmallows
- ¾ bar milk chocolate about 9 squares
- ½ graham cracker sheet broken into pieces
Instructions
- Preheat oven to 350 F (177 C). Grease a 9 x 9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Pierce the sweet potato several times with a fork. Place it on a microwave-safe plate and microwave for about 8 minutes, turning halfway through cooking, until very tender. Allow it to cool slightly, then peel and mash until smooth. Measure 1 cup mashed sweet potato and set aside.
- In a medium bowl, stir together the crushed graham crackers, ¼ cup unsalted melted butter, and 1 tablespoon light brown sugar until evenly moistened. Press the mixture firmly into an even layer in the bottom of the prepared pan.Bake for 5 minutes, then remove from the oven and allow to cool slightly.
- In a large bowl, whisk together the ½ cup hot melted butter and ½ cup unsweetened cocoa powder until smooth and glossy (Note 2).
- Add the 1 cup mashed sweet potato, ½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, 1 tablespoon vanilla extract, and ½ teaspoon salt. Whisk until fully combined.
- In a medium bowl, stir together the 1 cup all-purpose flour, ½ cup semi-sweet chocolate chips, and ½ cup mini marshmallows.
- Fold the flour mixture into the wet ingredients until just combined. Do not overmix.
- Spoon the batter over the cooled graham cracker crust and spread it evenly with a spatula.
- Sprinkle the remaining 1 cup mini marshmallows over the batter. Arrange the ¾ bar milk chocolate evenly across the top, then finish with the ½ graham cracker sheet pieces.
- Bake for about 40 minutes, until the edges are set, the center no longer appears glossy or wet, and the marshmallows are lightly toasted.Allow the brownies to cool completely in the pan before slicing into 9 squares (Note 3).
Notes
- Measure the sweet potato after it has been cooked and mashed. You’ll need about 1 medium sweet potato to yield 1 cup.
- Whisking cocoa powder into hot melted butter helps deepen the chocolate flavor and creates a richer brownie.
- For especially neat slices, chill the brownies for 30 to 60 minutes before cutting. A plastic knife or a lightly greased knife can help prevent the marshmallows from sticking while slicing.
Nutrition
Calories: 471kcal | Carbohydrates: 63g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 358mg | Fiber: 4g | Sugar: 40g | Vitamin A: 6509IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg
Servings: 9 brownies
Calories: 471kcal
