This sweet potato fudge has a creamy, melt-in-your-mouth texture. It’s so easy to make, and the recipe calls for only three simple ingredients.
Ingredients and Substitutions
Dark chocolate works best in this recipe because it’s less likely to seize when it comes into contact with the moisture from the sweet potatoes. Other sweeter varieties of chocolate such as milk chocolate or white chocolate can be trickier to work with when blending with moist ingredients.
Baked sweet potato gives this fudge its satisfying creamy texture. You can’t actually taste the sweet potatoes in this treat though. You’d really never guess they’re in there!
I like to include a small pinch of sea salt when making this fudge. You can use regular table salt instead, or you can omit the salt if you prefer.
How to Make Sweet Potato Fudge
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat. Transfer the melted chocolate, baked sweet potato (with skin removed), and sea salt to a blender.
Blend until smooth.
Transfer the mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Sprinkle on any optional toppings, such as finely chopped pecans, peanuts, or walnuts, if desired. Chill for 1 hour, or until solid, before removing from the pan and slicing into squares.
Sweet Potato Fudge Recipe
Equipment
- Blender
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups chopped dark chocolate
- 3/4 cup tightly packed baked sweet potato (skin removed)
- 1 small pinch of sea salt (or substitute regular table salt)
- Optional toppings: finely chopped pecans, peanuts, or walnuts
Instructions
- Add 1 1/2 cups chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Transfer the melted chocolate, 3/4 cup tightly packed baked sweet potato (with skin removed), and 1 small pinch of sea salt to a blender, then blend until smooth.
- Transfer the mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Sprinkle on any optional additions, such as chopped pecans, peanuts, or walnuts, if desired.
- Chill for 1 hour, or until solid, before removing from the pan and slicing into squares.
Notes
- Important note: while vanilla extract might seem like a nice addition to this fudge, I don’t recommend adding it because it can cause the chocolate to seize and drastically change the texture.
- Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
