This Sweet Potato Fudge was born out of some baking blunder.
It began with my love for sweet potato, because I use it in everything from this ever-popular cake to soup/stew to hummus to salads and more.
Honestly, I don’t recall what I was trying to make with sweet potato, I just recall my plan was foiled because I didn’t have the ingredient I needed so I switched gears.
Something special emerged!
SWEET POTATO FUDGE
This is not your typical so-sweet-your-teeth-hurt fudge. You the kind, right? Most of us remember that type of fudge from childhood, and cookie exchanges during the holidays.
As much as I own my sweet tooth, that fudge was always too sickly sweet for me.
This Sweet Potato Fudge? Spot on for me.
This fudge is sweet, but not sickly, and it has a delightful chewiness straight out of the freezer.
If you leave it out at room temperature too long, this sweet potato fudge will get a little soft. So keep it frozen, and serve straight from frozen.
Personally, that means me or the girls enjoying a piece here and there from frozen. But, if you want to serve to guests, be sure to freeze after cutting into squares, and keep this healthy fudge frozen until you eat.
That works well in this house, because freezing is often the only way to squirrel away a few treats!
My recommendation: Don’t wait until the holidays to churn up this fudge! Enjoy it now.
Think I’ll take my own advice and go grab a piece of sweet potato fudge from the freezer now!
Enjoy, kids… x Dreena
Sweet Potato Freezer Fudge
Sweet potato lends itself perfectly to this healthy, vegan fudge! A little chewy, a little sweet, a lot of fun!
- 1 cup precooked yellow or orange sweet spuds (see note)
- 1/2 cup coconut butter (not oil) dry, NOT warmed or softened, lightly packed
- 1/3 cup brown rice syrup do not substitute maple syrup, thick sweetener needed
- 1/3 - 1/2 cup coconut sugar use full 1/2 cup for a firmer, sweeter fudge
- 1/8 tsp salt
- 1/4 tsp vanilla vanilla bean powder or 1/2 tsp pure vanilla extract
- 1 medium ripe (lightly freckled) banana sliced (1/2 - 3/4 cup); optional
- 1-2 tsp coconut sugar (to sprinkle on top)
Prepare a loaf pan by wiping with a little softened coconut butter (or spray with oil), and line with a strip of parchment paper (letting excess come up the sides to assist removing the fudge to slice). Place all ingredients except banana in a food processor. Process until smooth (no pieces of coconut butter should remain, should smooth out fully into the sweet potato). Use a spatula to transfer the mixture to loaf pan. If using the banana, add about half of the mixture, lightly smooth out, layer on the banana, and then add remaining fudge mixture. Smooth over, and sprinkle with coconut sugar. Cover with foil and transfer to the freezer to set (for several hours). Once firm, remove fudge by lifting up the parchment (and using a spatula to stabilize underneath). Use a sharp knife to cut into squares. Transfer pieces of fudge to an airtight container and return to the freezer. Enjoy fudge frozen!
Sweet Potato Note: For best flavor, bake the sweet potatoes. Simply place whole sweet potatoes on a baking sheet lined with parchment. Bake at 450°F for 40 to 60 minutes, or until very soft. (Cooking time will depend on the size of the sweet potato.)