Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Mash the sweet potato until completely smooth before adding anything. Lumps bake into the center.
- Check with a thermometer, not the top. The brownie is done when the center reads 160°F, around 25 to 30 minutes.
- Nothing sweet goes into the batter. The sweetness comes from the sweet potato and the chocolate chips.
In this post4 sections
How we built this version
We read six sweet potato brownie versions. Only one is a single serving, and it is microwaved and uses protein powder; the rest are pans of 9 to 24 brownies, mostly at 350°F for 20 to 30 minutes, and most add maple syrup, honey, brown sugar or both. The pages we could read had no written reader comments, so we have no complaints to quote, and nobody we read bakes the reel's mix of sweet potato, cocoa, yogurt and egg in an oven ramekin. So the amounts are ours, scaled to fit a 10 to 12 oz ramekin, with the bake checked by temperature as well as by eye.
No sugar is added to the batter. The only added sugar is in the chocolate chips, and we have not run a nutrition calculator, so we give no gram figure and no protein figure.
Watch the reel by @ketosnackz on Instagram
Tested recipe
Sweet Potato Brownie for One
Mashed sweet potato, cocoa, Greek yogurt and an egg baked in one ramekin at 350°F, topped with dark chocolate chips. A single serving, about 40 minutes with the sweet potato cooked from scratch.
Ingredients
Batter
- 1/2 cup mashed cooked sweet potato, from about 1/2 medium sweet potato, skin removed, cooled; plain, no butter or sugar
- 2 Tbsp unsweetened cocoa powder, sifted if lumpy
- 2 Tbsp plain Greek yogurt
- 1 large egg
- 1 pinch kosher salt
Top
- 1 to 2 Tbsp dark chocolate chips
- 1 tsp peanut butter, optional, warmed and drizzled over the top after baking
Steps
If you do not have cooked sweet potato, prick a whole medium sweet potato with a fork and microwave it on high for 6 to 8 minutes, turning once, until soft in the middle. Cool it until you can handle it. Use half of it and save the rest.
Heat the oven to 350°F with a rack in the middle. Grease a 10 to 12 oz (1 1/4 to 1 1/2 cup) ramekin with a little butter or oil, or line the bottom with a circle of parchment. Set it on a small baking sheet.
Mash the sweet potato in a small bowl until no lumps are left. Stir in the cocoa, yogurt, egg and salt until smooth and evenly brown, scraping the bottom of the bowl.
Scrape the batter into the ramekin, smooth the top and scatter the chocolate chips over it.
Bake 25 to 30 minutes, until the center no longer looks wet, the edges pull away slightly and a thermometer in the center reads 160°F. A skewer may come out with a few moist crumbs but no raw batter.
Cool 10 minutes; it sets further as it cools. Drizzle with the warmed peanut butter if you like, and eat from the ramekin.
Notes
- Use plain mashed sweet potato with no added sugar, butter or syrup. Mashing it until smooth keeps the batter from baking up lumpy.
- The reel names the ingredients and gives no amounts. The amounts, ramekin size and time are ours, taken from scaling down the single-serve and pan versions we read, and untested until the owner cooks it.
- Egg dishes should reach 160°F in the center, so use a thermometer instead of judging by the top.
- Contains egg and dairy. The chocolate chips may contain milk. Skip the peanut butter for a nut allergy.
Swaps
- A drizzle of maple syrup, about 1 tsp, in the batter if you want it sweeter; untested.
- Use a vanilla protein powder or a pinch of cinnamon, as some of the versions we read do; untested here.
- Bake in an air fryer or toaster oven; untested.
Storage and reheating
Storage: Best the day it is made. Cover and refrigerate within 2 hours; it keeps up to 3 days. We have not tested freezing.
Reheating: Warm in the microwave for 20 to 30 seconds, until warm to the touch.
Where this recipe comes from
- Inspired by The Fit Fork's Fudgy Sweet Potato Brownies, a microwaved single-serve version, and by Flourless Sweet Potato Brownies from Cup of Yum and Sweet Potato Brownie on Umami.
- The idea came from this reel by @ketosnackz.
What to serve with a sweet potato brownie
Eat it warm from the ramekin with a spoon. A dollop of Greek yogurt, a few berries or a cup of coffee fits the plate.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Can I make more than one?
We have only drafted a single serving. For two, use two ramekins with this amount in each; we have not tested a larger single dish.
Can I microwave it instead of baking?
One of the versions we read microwaves its batter for 3 minutes in two small ramekins, with protein powder. We have not tested microwaving this one.
How do I know it is done?
The center no longer looks wet and a thermometer reads 160°F in the middle.
