Sweet Potato Fudge Recipe

5 from 2 votes

This sweet potato fudge is one of my favorite easy treats. It has a creamy, melt-in-your-mouth texture.

Prep Time12

Cook Time3

Chilling Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 138kcal

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.

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.