Chili Sweet Potato Fudge

Chili Sweet Potato Fudge

Cook and Prep Time: 45 minutes
Serves: 8-10 squares

You Need

• 4 cup Mashed Sweet Potato
• 1 c Cocoa Powder
• 2 T Maple Syrup
• 2 T Dairy-Free Milk
• 1 Flax Egg
• 1 T Nut Butter of Choice
• 2 T Tahini
• 2 t Chili Powder
• 2 t Cinnamon
• ½ t Vanilla Extract
• Salt, to taste
• Red Pepper Flakes, to taste (optional)


  1. Make the sweet potato puree. Halve the potatoes, and place them flat-side down on baking tray. Add them to a preheated oven set to 400˚F for about 45 minutes, until soft. Remove them from the oven, and let cool for 5 minutes. Then, mash the potatoes with a potato masher, or pulse them in a food processor.
  2. In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
  3. Then, add the cocoa powder, salt, cinnamon, and chili powder. Whisk to combine.
  4. Add batter to a lined baking dish. Top with walnuts and chocolate chips.
  5. Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
  6. Enjoy!

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