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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)


  1. 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!

Recipe Notes

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.)