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 ½ 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.
- Finally 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.