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
- 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!
So yummy. I used a frozen banana so it probably made it more wet but still great, just need to eat it with a fork 🙂
I know I’m late to the party on putting a comment here but I wasn’t prepared for how much I would like this! I may or may not have had “extra “ bowl scrapings that didn’t make it into the loaf pan to freeze but somehow made it it into a small bowl for immediate consumption. . I’m sure when solidified it will be even better!
Hi Dreena, do you have any recommendations for a substitute for the brown rice syrup please? I’ve cut down on rice since Dr Greger’s information on arsenic in rice, which seems to be very concentrated in processed rice products like rice milk and rice syrup.
I guess molasses would work being thick, but taste would be heavily affected. Maybe golden syrup, although not very healthy. Perhaps a thick date syrup??
Btw me and the family of three children love your recipes, esp those in your Plant-Powered Families book.
Hi Scott, thanks for your kind feedback. Brown rice syrup is tricky to substitute. Barley malt is the best for texture, but has a bitter aftertaste. Coconut nectar can work – *if* you can find one that is really thick. They vary in consistencies, and I’ve bought some that are thinner like maple syrup and others quite thick. So, if you can find a thick one (you can compare in-store to the brown rice syrup, tilt back and forth see how viscous), that’s the best bet!
Sophia | Veggies Don't Bite says
Love me some fudge in any way shape or form! Sounds delicious and oh so decadent!
thanks Sophia! x
Anjali @ Vegetarian Gastronomy says
freezer desserts are awesome! love that you used sweet potato with this!
Rebecca @ Strength and Sunshine says
So fun! Get in those potatoes every way 😉
Sarah Newman says
Wow, this is so creative and festive! I’ve never had fudge like this. Would love to try it!
Any substitutions for the coconut butter (I’ve never even heard of this until now!), if not, that’s ok. Just thought I’d ask. I can make tonight if I can sub out almond butter or something, otherwise, I’ll need to hit the grocery! 🙂
Thanks for all your recipes, we enjoy them so!!!
Aw, thanks Sarah. 🙂 Coconut butter is a whole foods product, where coconut is pureed into a butter – like almonds into almond butter. You can even make it at home! (I have the DIY in Plant-Powered Families if you have the book). It’s becoming more common, I see it in stores everywhere here, mostly the Coconut Manna brand, here: http://bit.ly/1J5bMPY If you want to look into online purchases, here’s a link to coconut butter on amazon: http://amzn.to/2nOOrRa As for substitutions, it’s tricky because coconut butter is SO dense and hard. If you use something like cashew butter (and I’d only use a thicker nut butter like cashew, preferably raw), you’ll need to reduce the sweet potato a little I think, and the texture will ultimately be softer. Not bad, just softer. Hope that helps!
Cath Campbell says
This looks so good! Two of my very favorite things to eat… What could go wrong?
thanks Cath! Not much can go wrong here, it’s an easy recipe and so fun to eat!!