Easy Two-Ingredient Sweet Potato Fudge
Dense, rich chocolate fudge made from just dark chocolate and sweet potato puree. No stovetop, no candy thermometer, and it slices clean.
Servings 12 pieces
Ingredients
Fudge
- 1 ½ cups dark chocolate chips about 60 percent cocoa, or a chopped bar
- ⅔ cup sweet potato puree smooth and at room temperature
- 1 pinch flaky sea salt optional, for the top
Instructions
Prepare
- Prick a medium sweet potato all over and bake at 400F for 45 to 55 minutes, until a knife slides through easily. Scoop out the flesh and mash or blend until completely smooth.
- Measure ⅔ cup of puree and let it sit on the counter about 30 minutes, until it is fully at room temperature.
- Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on two sides.
Make the Fudge
- Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring after each, until three-quarters melted. Stir off the heat until fully smooth.
- Add the room-temperature puree all at once and fold with a spatula. It will look streaky at first, then pull together into a thick, glossy mass with no orange streaks.
- Scrape into the lined pan, press flat into the corners, and scatter flaky salt over the top if using.
- Refrigerate at least 2 hours, until firm all the way through.
- Lift out by the parchment, warm a sharp knife under hot water, wipe dry, and cut into 12 pieces, wiping the blade between cuts.
Notes
- Room-temperature puree: Cold puree seizes melted chocolate into a grainy, split mixture. This is the most important step.
- Bake, do not boil: Boiled sweet potato carries extra water and the fudge will not set firm.
- Canned puree: Use plain puree, not pie filling, and blot it with paper towels first.
- Will not set: Melt another ½ cup of chocolate, fold it in, and chill again.
- Chocolate choice: Around 60 percent is the sweet spot. Above 70 percent turns bitter, milk chocolate turns cloying.
- Storage: Fridge up to 2 weeks, freezer up to 2 months. Serve cold.