A rich and decadent Dark Chocolate Sweet Potato Fudge – Yep! Sweet potato is the secret hero of this no-bake fudge recipe.
As easy to make and just as elegant as our White Chocolate Fudge, this fudge has a quiet ingredient that adds to the sweetness, but most of all, sweet potato is the reason for the gorgeous creamy and soft texture of this chocolate fudge.
And just like our Dark Chocolate Avocado Truffles, you wouldn’t know it was there unless you are told.
Why This Recipe Works
- Like avocado, sweet potatoes make an excellent ingredient for desserts to enhance texture.
- Sweet potato also adds proteins and nutrients instead of fats and cholesterol if you use heavy cream-based ingredients.
- A healthier alternative for kids’ picnics and parties, sweet potatoes are also low-carb, which makes it a keto-friendly fudge.
- The rich, decadent dark chocolate feels on theme for themed picnics like a Halloween Picnic party.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations
Optional Ingredients
This fudge recipe gives an optional addition of peanut butter. This is purely a taste thing, adding a lovely nutty flavor. It will not change the recipe or texture of the fudge if you do or don’t add it.
Sweet Potato Puree
You can use either canned or fresh sweet potato puree. If using fresh, peel and boil the sweet potato until tender, then mash.
Dark Chocolate
For this fudge recipe, I have used 50% chocolate. Different types of chocolate will impart very different flavors to your baking. If you want to use darker chocolate – 75% cacao chocolate or darker, you may want to adjust the sweetener to taste, especially for those with a sweeter palate. If you prefer that slight bitterness from darker chocolate, leave the sweetness as is.
Suggested Garnishes
- Sea salt flakes
- Shredded or desiccated coconut
- Chilli flakes
- Chopped nuts
How to Make
Step 1: Melt dark chocolate in the microwave for 60-90 seconds or until smooth and pourable. Add it to a bowl with the sweet potato puree, maple syrup, and vanilla extract. Mix until well combined. If you see some lumps, use a hand mixer. You want to achieve a very smooth texture.
Step 2: Add the ground cinnamon, salt, and coconut cream. Stir until well combined.
Step 3 Optional: Add the peanut butter and mix well. Remember, it will not alter the texture if you leave it out, only the taste.
Step 4: Pour the batter into an 8” square pan covered with parchment paper and spread evenly.
Step 5: Refrigerate the fudge for at least 2 hours or until completely set.
Step 6: Divide the fudge into 16 squares and garnish with sea salt, shredded coconut, chopped nuts, or even chili flakes.
Recipe FAQs
This fudge has a subtle sweet potato flavor that complements the chocolate. You won’t taste it prominently, it is there to add sweetness and a silky texture.
Sweet potatoes are used in desserts for their natural sweetness and creaminess. Normal potatoes would not give the same sweetness or texture.
Store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
Tips for Fudge Success
- Don’t shortcut the chill time: Sweet potato fudge typically takes 2-4 hours to set in the fridge. The longer you leave it to set, the better.
- Sweet potato puree: Ensure your sweet potato puree is at room temperature. This will help it blend smoothly with the other ingredients, preventing lumps.
- Dark Chocolate: No matter how dark or light you like your chocolate, try to choose a quality chocolate as it will taste and melt better.
Related Recipes
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Dark Chocolate Sweet Potato Fudge
Ingredients
- 1 cup sweet potato puree - at room temperature
- 14 oz dark chocolate - I’ve used a 50% but you can use darker – see notes
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup canned coconut cream
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Optional
- ¼ cup peanut butter
Garnish Suggestions
- Sea salt
- Shredded or desiccated coconut
- Chilli flakes
- Chopped nuts
Instructions
- Melt the dark chocolate in the microwave for 60-90 seconds, or until smooth and runny.
- Add the chocolate to a bowl with the sweet potato puree, maple syrup, and vanilla extract. Mix until well combined. If you see some lumps in your butter, use a hand mixer to remove them. You want to achieve a very smooth texture.
- Add ground cinnamon, salt, and coconut cream. Stir until well combined. Optional: add peanut butter and mix well – see notes.
- Pour the batter into an 8” square pan lined with parchment paper and spread evenly.
- Refrigerate the fudge for two hours or until completely set.
- Divide the fudge into 16 squares, and garnish with sea salt flakes, shredded coconut, chopped nuts or even chilli flakes.
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