Name: Sweet Potato Chocolate Fudge Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Yield: 20
Cuisine: American
Ingredients: 1 cup (about 240g) sweet potato puree (from 1 large or 2 medium roasted sweet potatoes); 1½ cups (about 225–250g) dark chocolate chips or chopped dark chocolate (60–70% cocoa, dairy-free if needed); ½ cup (130g) smooth almond butter or peanut butter; ¼ cup (60ml) pure maple syrup (adjust to taste); 1 tsp vanilla extract; ¼ tsp sea salt; Optional: 1–2 tsp coconut oil (for extra firmness)

This creamy, no-bake sweet potato chocolate fudge is a guilt-free treat blending naturally sweet roasted sweet potato with rich dark chocolate and nut butter for ultimate fudginess. Refined sugar-free, dairy-free, and packed with vitamins, it’s an easy healthy dessert that satisfies chocolate cravings without the crash.

Why You’ll Love This Recipe:

You’ll adore this sweet potato chocolate fudge because it delivers all the dense, melt-in-your-mouth decadence of classic fudge while secretly being one of the healthiest desserts you can make.

The sweet potato creates an unbelievably creamy texture without any heavy cream or butter, and its natural sweetness means you need very little added sweetener. It’s naturally gluten-free, dairy-free, and vegan, making it perfect for almost any diet.

With hidden veggies, antioxidants from dark chocolate, and healthy fats from nut butter, it feels indulgent yet nourishing — ideal for satisfying sweet cravings, packing in lunchboxes, or serving at gatherings where you want something both delicious and secretly nutritious. Plus, it comes together quickly with minimal ingredients and no oven required after cooking the potato!

Yield: 20 small squares

Sweet Potato Chocolate Fudge Recipe

Creamy, no-bake sweet potato chocolate fudge — rich, healthy, vegan, and naturally sweetened for guilt-free indulgence.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

1 cup (about 240g) sweet potato puree (from 1 large or 2 medium roasted sweet potatoes)
1½ cups (about 225–250g) dark chocolate chips or chopped dark chocolate (60–70% cocoa, dairy-free if needed)
½ cup (130g) smooth almond butter or peanut butter
¼ cup (60ml) pure maple syrup (adjust to taste)
1 tsp vanilla extract
¼ tsp sea salt
Optional: 1–2 tsp coconut oil (for extra firmness)

Instructions

First, let’s get that sweet potato ready! Preheat your oven to 400°F (200°C). Wash 1 large sweet potato, poke it several times with a fork, wrap in foil, and roast for 30–40 minutes until super soft. Let it cool completely — this is key for smooth fudge!
Once cooled, peel off the skin and scoop out 1 cup of the soft flesh. Mash it well or blend until silky smooth — no lumps allowed for that dreamy texture!
In a microwave-safe bowl or over a double boiler, gently melt your dark chocolate chips until smooth and glossy. Stir often to prevent burning — chocolate loves gentle heat!
In a large mixing bowl or food processor, combine the smooth sweet potato puree, melted chocolate, almond butter, maple syrup, vanilla extract, and sea salt.
Mix everything together with love! Blend or stir until you get a thick, velvety, chocolatey mixture that looks like the richest pudding ever. Taste and add a touch more maple if you want it sweeter.
If the mixture feels too thick, splash in 1–2 tsp of coconut oil or plant milk and blend again — it should be spoonable but not runny.
Line a small 8×4-inch loaf pan (or 8×8 for thinner squares) with parchment paper, leaving overhang for easy lifting later.
Pour that gorgeous chocolate mixture into the prepared pan. Smooth the top with a spatula — make it pretty!
For extra pizzazz, sprinkle flaky sea salt, cacao nibs, or chopped nuts on top. Gently press them in so they stick.
Pop the pan into the fridge for 2–3 hours (or overnight) until firm. Lift out using the parchment, slice into bite-sized squares, and prepare to fall in love with every fudgy bite!

Notes

Best served chilled. The fudge softens quickly at room temperature, so keep refrigerated. Great for meal prep, holiday trays, or healthy snacking. Kids love it and never guess the secret veggie!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 160Total Fat 9gSaturated Fat 4gUnsaturated Fat 5gCholesterol 1mgSodium 66mgCarbohydrates 17gFiber 2gSugar 12gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use orange-fleshed sweet potatoes (like garnet or jewel varieties) for the sweetest flavor and creamiest texture.
Make sure the sweet potato is completely cooled to room temperature before blending — hot potato can cause the chocolate to seize.
For ultra-smooth fudge, blend in a high-speed blender or food processor rather than stirring by hand.
Line your pan with parchment paper overhang for easy removal and clean cuts.
Chill the fudge for at least 2–3 hours (overnight is best) for the firmest, cleanest slices.
If the mixture seems too thick, add 1–2 tsp of milk (dairy-free if needed) while blending.
Dust the top with flaky sea salt or cocoa powder right before serving for extra flair.

Ingredients Notes:

Sweet potato forms the creamy, nutrient-dense base — providing natural sweetness, moisture, fiber, and loads of vitamin A. Use homemade puree from roasted or steamed potatoes for the best flavor (avoid canned if possible, as it can be watery).

Dark chocolate (60–70% cocoa) delivers rich flavor with less sugar and more antioxidants — choose dairy-free chips or bars for vegan fudge. Nut butter (almond or peanut) adds creaminess, protein, and healthy fats that help the fudge set smoothly.

Maple syrup brings caramel-like sweetness without refined sugar — pure maple is best. Vanilla extract enhances the chocolate depth, while a pinch of salt balances sweetness and intensifies flavor. Optional coconut oil helps with firmer setting and adds a subtle richness.

Variations and Substitutions:

For a nut-free version, swap almond butter with sunflower seed butter or tahini. Use milk chocolate instead of dark for a sweeter, milder taste (adjust maple syrup down slightly). Add ½ tsp espresso powder or instant coffee for deeper chocolate flavor.

Stir in chopped nuts, cacao nibs, or mini chocolate chips before chilling for texture. For extra spice, mix in ½ tsp cinnamon or a pinch of cayenne. Replace maple syrup with honey (non-vegan) or date syrup. Make it paleo by using all-natural nut butter and dairy-free chocolate. Turn it into truffles by rolling chilled portions into balls and coating in cocoa or shredded coconut.

Storage Options:

Store in an airtight container in the refrigerator for up to 10–14 days. For longer storage, freeze individual squares in a freezer-safe bag or container for up to 3 months — thaw in the fridge for 1–2 hours before enjoying. Keep chilled until serving as it softens at room temperature.