Dark Chocolate Sweet Potato Chipotle Fudge
This Dark Chocolate Sweet Potato Chipotle Fudge isn't your basic fudge — it's bold, smoky, creamy, and deep. Roasted sweet potato adds richness, chipotle brings subtle heat, and dark chocolate ties it all into a next-level, healthy-ish treat.
Ingredients
Main Ingredients:
- 1 cup mashed roasted sweet potato about 1 medium sweet potato
- 1½ cups dark chocolate chips or chopped dark chocolate 70% or higher
- ¼ cup unsweetened cocoa powder
- ½ tsp chipotle powder adjust to taste
- 1 tbsp coconut oil or butter
- 3 –4 tbsp maple syrup or honey to taste
- 1 tsp vanilla extract optional
Optional Add-ins/Toppings:
- Sea salt flakes
- Chopped toasted pecans or walnuts
- Crushed chili flakes or smoked paprika
- Mini chocolate chips
Instructions
Step 1 – Roast the Sweet Potato
- Preheat oven to 400°F (200°C). Poke 1 sweet potato with a fork, wrap in foil, and roast for 45–50 mins until soft. Let it cool, then peel and mash smooth.
Step 2 – Melt Chocolate + Oil
- Melt 1½ cups dark chocolate with 1 tbsp coconut oil using a double boiler or microwave (20-sec bursts). Stir smooth.
Step 3 – Mix It All
- Add 1 cup mashed sweet potato to the melted chocolate. Mix in ¼ cup cocoa powder, ½ tsp chipotle powder, 3 tbsp maple syrup (taste and adjust), and vanilla if using. Blend or stir until thick and glossy.
Step 4 – Pour & Chill
- Line a small pan with parchment. Spread the fudge mix evenly. Add toppings (nuts, sea salt, chili flakes), press lightly. Chill for 3–4 hours or overnight until firm. Cut into squares.
Notes
Always taste your fudge mix before chilling. That’s your only chance to tweak sweetness or spice. Once chilled — it’s set! Oh, and don’t skip the sea salt on top — it makes every bite next-level.