Caramel sweet potato fudge (v, gf)

A whole food fudge that tastes decadent without requiring processed ingredients.

Makes around 16 fudge pieces.


Food processor or high speed blender required.

Author: Bite-sized thoughts.

Original post (with pictures) here.


2 medium-large sweet potato (mine weighed 380g with skin)

60ml (1/4 metric cup) coconut oil

30g (1/4 metric cup) coconut sugar

30g (1/4 metric cup) lucuma powder - or use cocoa powder if preferred, to give a chocolate version


Microwave, steam or bake your sweet potato until fully cooked. Peel and, while still warm, process in a food processor or high-speed blender with the coconut oil, coconut sugar and lucuma powder.

(Note. You don't have to process the mixture while the sweet potato is warm, but I found it helped melt the coconut oil with the sugar and powder.)

Smooth the mixture into a baking tin lined with baking paper or a silicon baking pan. Allow to set in the fridge overnight or for at least 6 hours.

Cut into squares and store in the fridge for as long as you can make it last.