5-ingredient dark chocolate sweet potato fudge (V, GF)

Isn’t it funny how quickly the transition from “wow” to normalcy can be? You know what I mean, right? Like when you first discover that sweet potatoes and cocoa can be whipped up to brownie bliss…there’s a little bit of wow factor. Then, before you know it, you’ve slid into appreciative complacency. Oh yeah, we haven’t had sweet potato brownies in awhile, maybe I’ll throw a batch together. That sort of thing.

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We know we all know that the opposite is too true, too. News headlines cease to shock us for instance, though there is a persistent, low-lying element of disgust, horror, discomfort…anything along a spectrum of negative emotions. Plus the added, possibly even more disturbing awareness that we are no longer shocked the way we once were. But this is a food blog, so Iet’s stick to the chipper side of things. Like those sweet potato brownies.

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Given how long sweet potato brownies have been the norm where brownies are concerned, you’d think I would have made the obvious, natural transition to fudge ages ago. After all, what is fudge really if not simplified yet more indulgent, chilled brownie batter? Only I didn’t make that transition. Not until this past weekend when it suddenly and very randomly struck me, hey how about sweet potato chocolate fudge? As you can imagine, I had a very willing, able, and enthusiastic helper in Chef F, who at five has this adorable throwback to toddler times habit of managing to paint an edible clown-like ring around his mouth no matter what he is eating. Even carrots, which leave a faint orange stain just shy of jaundice. Certainly sweet potatoes. Most artistically, sweet potatoes mashed and slathered in melted dark chocolate. I wish I’d snapped a picture but I was probably too busy licking the saucepan since it was long run day (standard excuse).

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Five simple ingredients, easy method (just melt and chill), gorgeous decadence that may not be light, but is a bit lighter on guilt once you’ve made the decision to eat fudge. It is, after all, fudge. And it’s fudgy. The sweet potato adds a silky creaminess, I think. It doesn’t firm up quite as much as traditional fudge, and that’s part of the beauty of it in my opinion. You avoid those dry crackles that taste of confectioner’s sugar that come with regret. This fudge is vegan, possibly even paleo depending on your take on that, and gluten-free. Big bonus, it satisfies in a heavenly way that doesn’t beg you to eat more. One neat square or one nice bite…it’s all good. Really good. Happy holiday season friends!





Vegan dark chocolate sweet potato fudge

  • 12 oz dark chocolate chips (about 2 ¼ cups)

  • ⅓ cup coconut cream

  • 1/3 cup natural (nuts only, or nuts and salt) almond butter

  • 1 cup baked sweet potato, mashed (about 1 medium)

  • 1 teaspoon vanilla

  1. Lightly spray an 8-inch square pan with cooking spray; set aside.

  2. Melt chocolate chips in microwave or gentle over medium-low heat in a sauce pan, stirring constantly. Add coconut cream and almond butter; stir to smoothly combine. Transfer to a bowl.

  3. Add mashed sweet potato and vanilla to bowl. Mix thoroughly to combine smoothly. Pour mixture into prepared dish. Sprinkle with chopped nuts (I like pecans) if desired.

  4. Refrigerate for a minimum of 2 hours.

DessertsWendy McMillanComment