Sweet Potato S'mores Brownies | Sunday Baking Club Ep. 1

A Sweet Reminder to Make Time for What You Love

Sunday Baking Club, Episode 1: Sweet Potato S'mores Brownies

isn’t she dreamy

Life moves fast. Between work, errands, and the endless to-do lists, it’s easy to let go of the things that once brought us joy. Maybe you’re like me and used to spend hours in the kitchen, losing yourself in the simple magic of baking. Maybe you miss the satisfaction of pulling something warm and homemade from the oven. If that sounds like you, consider this your sign to reclaim that passion; or any passion for that matter.

Welcome to Sunday Baking Club, my new series designed to bring some predictability (for both of us!) into my kitchen adventures while giving you a reason to slow down and bake something just for the fun of it. And what better way to kick things off than with these Sweet Potato S’mores Brownies?

This recipe is cozy, nostalgic, and packed with flavor: think rich chocolate, warm spices, gooey marshmallows, and the subtle sweetness of roasted sweet potato. It’s the perfect blend of comfort and indulgence, just right for a slow Sunday afternoon.

Why You’ll Love These Brownies:

• Sweet Potato Magic – Adds natural sweetness, moisture, and a rich depth of flavor without overpowering the chocolate.

• S’mores Vibes – A graham cracker base, fudgy brownie center, and toasted marshmallow top give you all the campfire nostalgia without stepping outside.

• A Little Spice, A Lot of Cozy – Cinnamon, nutmeg, and a hint of ginger bring a warmth that pairs beautifully with the chocolate. (I just use pie spice so it doesn’t rot in my cupboard until the holiday times lol)

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Let’s Bake!

Here’s what you’ll need:

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup all purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger (optional, for extra spice)

  • I use pie spice instead of cinnamon, nutmeg, and ginger

• 1/2 tsp salt

• 1/2 tsp baking powder

• 3/4 cup heavy cream

• 1/2 cup chocolate chips or chunks

• 4-5 graham crackers

• 1/2 cup small marshmallows

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.

2. Pierce sweet potato with a fork, place on paper towel, and microwave for 5-7 minutes until soft (or bake at 400°F for 45 minutes). Peel and mash until smooth.

3. In a large bowl, whisk together butter, granulated sugar, brown sugar, and eggs until smooth. Stir in vanilla extract.

4. Add the completely cooled mashed sweet potato and heavy cream, mixing until smooth.

5. In a separate bowl, whisk together flour, cocoa powder, cinnamon, nutmeg, ginger (if using), salt, and baking powder.

6. Gradually add dry ingredients to wet ingredients, stirring until combined.

7. Fold in chocolate chips.

8. Place graham crackers in the pan to create a base, then pour brownie batter on top, spreading evenly.

9. Bake for 30-35 minutes, until a toothpick inserted comes out mostly clean.

10. Immediately top with marshmallows and either broil in the oven or toast with a kitchen torch until golden and slightly charred.

11. Cool completely before cutting into squares (if you can wait that long).

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Let Sundays Be Sweet Again

This series isn’t just about baking, it’s about carving out time for yourself, rediscovering creativity, and finding joy in small moments. Whether you bake every weekend or haven’t touched a whisk in years, I hope this inspires you to reclaim a little bit of that magic.

So, tell me: what’s something you used to love but haven’t made time for lately? Let’s talk in the comments, and if you bake these brownies, tag me @hungrymockingbird. I want to see!

Happy Baking,

Taelor