I wanted to drop off one more recipe for you guys to make for Thanksgiving! Here’s the recipe for one of my top sellers from when I had my home bakery, Marbled Sweet Potato Brownies. Some of you may not know if you aren’t following me on Twitter (hint hint..follow me @brittsliladvice😉) but I’ve had to go gluten-free to improve my health and heal my leaky gut. It’s truly been helping! Anyway, I had to make this recipe gluten-free so I could enjoy it too, so now it’s Gluten-Free Marbled Sweet Potato Brownies!
To be perfectly honest, I like this batch of Gluten-Free Marbled Sweet Potato Brownies more than I like my original recipe. Yes, sounds crazy, but I adjusted the recipe to be fudgier than the original recipe and LAWD is it a welcome change! I really think you guys will enjoy these. They are SUPER fudgy, I mean super. LOL And the sweet potato mixture is reminiscent of a cheesecake, thanks to the cream cheese included in it. The sweet potato mixture also makes you feel all warm inside thanks to the cinnamon, ginger, and nutmeg.
These Gluten-Free Marbled Sweet Potato Brownies are going to disappear in minutes at any holiday dessert table you set them on. Your celiac and gluten-sensitive friends and family will be singing your praises.
Tips for the Moistest Gluten-Free Marbled Sweet Potato Brownies
The best tip I have to give so you can make the best Marbled Sweet Potato Brownies is to make them a day or two ahead of time so you can save time during your holiday meal preparations. Just store them in an airtight container in the refrigerator. They taste even better as they age!
If you don’t want to make these gluten-free you don’t have to. Just substitute the gluten-free flour for regular all-purpose flour.
Roasting or baking 1 large sweet potato should be approximately equivalent to 1 cup of mashed sweet potato .
Not going to keep you guys for long today. Tag me on Twitter or Instagram (@brittsliladvice) or use the hashtag #ALSSAeats with your pictures. I hope y’all have a wonderful Thanksgiving! Be sure to save this recipe to your Pinterest collection and share it with your family and friends by using the share buttons at the top, side, or bottom of this post.
P.S. – If you love sweet potatoes be sure to try my popular Sweet Potato Cornbread with Whipped Maple Cinnamon Butter recipe!
The fudgiest gluten-free brownies marbled with a decadent, spiced sweet potato cream cheese mixture.
- 3 ounces cream cheese softened
- 1 tablespoon butter softened
- 1/2 cup organic cane sugar
- 1 large organic egg
- 1 cup mashed sweet potato
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon organic ground cinnamon
- 1/4 teaspoon organic ground ginger
- Pinch freshly grated nutmeg
- 1 tablespoon gluten-free flour
- 3/4 cup natural cocoa powder
- 2/3 cup butter
- 2 cups organic cane sugar
- 1/2 cup hot water
- 2 large organic eggs
- 2 teaspoons organic vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/3 cup gluten-free flour
- Preheat oven to 350℉. Grease a 9x13 inch baking pan with butter or coconut oil, then lay a piece of parchment paper down, grease the parchment paper then set the pan aside.
- In a medium-sized mixing bowl, beat the softened cream cheese with the softened butter with an electric mixer on medium-high speed until thoroughly combined and creamy, about 20-30 seconds.
- Add the sugar and beat on medium-high speed again until thoroughly combined; scrape down the sides of the bowl occasionally.
- Beat in the egg, sweet potato, vanilla extract, cinnamon, ginger, and nutmeg until the mixture is combined. Stir in the gluten-free flour, then set the bowl aside.
- Add water to a medium-sized saucepan and set on a burner on the stove over medium heat.
- When the water starts simmering, place a large glass bowl on top of the saucepan and add the cocoa powder, butter, and sugar to the bowl. Allow the butter to melt and combine with cocoa powder and sugar. It may take around 10 minutes for the butter to melt and combine with the ingredients.
- Remove the bowl from the saucepan and place the bowl onto a towel on your countertop. Whisk in the hot water until combined. Allow the mixture to cool for about 10 minutes before adding the eggs.
- After the mixture has cooled, whisk in 1 egg at a time until combined. Then add in the vanilla extract and whisk to combine.
- Next, whisk in the baking soda and sea salt. Lastly, slowly whisk in the gluten-free flour. Whisk just until the batter is combined.
- Pour and spread the brownie batter into the prepared baking pan. Spoon the sweet potato mixture in several mounds on top of the brownie batter. Use a thin butter knife to gently swirl the sweet potato mixture into the brownie batter.
- Tap the pan against the countertop a few times to remove any air bubbles trapped in the batter.
- Bake for 35 minutes or until the center is set. Remove the pan from the oven and cool on a baking rack.
- Let the brownies cool completely before cutting and serving.