It amazes me how versatile the ole sweet potato can be. Even better, combine it with vanilla…Yes! 🙂 The more I experiment, the more I can’t help thinking to myself, “Why didn’t I think of doing this years ago?!”
Pretty much anything pumpkin can go in—so can a sweet potato. And nowadays I seem to be adding it to even more amazing and delicious dishes.
So I was googling around looking for some new ideas and stumbled on Sweet Potato Fudge over at The Roasted Root (Awesome blog to add to your healthy tool-belt!). Her food photography is gorgeous—masterpieces that will make your mouth water and while your eyes linger, taking it all in.
I’ve made my own chocolate fudge and peanut butter fudge before…both vegan style and paleo. So good! And now it was time to try it out with a sweet potato. I mean, after looking through the recipe and pics, how could I resist?
First, I’m going to walk you through all the steps of making it, and if you want to skip over that and get right to the handy printable then just scroll on down toward the bottom.
Vanilla Protein Sweet Potato Fudge
Let’s get your workstation all setup—cooked sweet potato, coconut butter (aka manna), coconut oil (or grassfed ghee), organic golden monk fruit (or coconut palm sugar or maple syrup), organic vegan vanilla protein powder (I love PureTrim or Orgain), ground cinnamon, ground ginger, vanilla extract, and sea salt.
For the toppings: Nuts/seeds of choice (for this recipe I used a small bag of mixed nuts). Other awesome tops are Enjoy Life Chocolate Chips and Shredded Coconut.
For my coconut oil, I used this butter flavored one (it’s really good). But you can also use regular ole coconut oil…or if you’re feeling frisky then go for the grassfed butter or ghee to keep it Paleo.
Get the Sweet potato, coconut oil, and coconut manna (or coconut butter) in a mixing boil. You’ll want to make sure your coconut manna is softened or it’ll be tough to smooth out all the little chunks. For a quick way to soften it, throw it in the microwave for 20-30 seconds.
Mash everything together really good and get your bread pan and line it with parchment paper. Then scoop out the contents of your fudge onto the parchment.
An easy way to shape it is to fold the parchment overtop and then press down with your hand.
Now sprinkle a little more monkfruit (or coconut sugar) and add whatever toppings you want. For this recipe I used some mixed nuts. Gently fold and press it once more before wrapping it up in freezer wrap.
Into the freezer it goes for about 2 hours. After that, it’ll be firm enough to trim the sides and then cut it into squares (however big or small you want).
Ain’t that just so pretty?! Since I’m a newbie with the whole food photography thang, I’ve been playing around with different ways to take pics.
I got out my Swerve powdered sugar (I love Swerve + it’s non-GMO) and snapped a couple more pics.
Store it in the freezer (for harder fudge) or in the Fridge if you prefer it softer (like cookie dough).
You’ve gotta make these and try them soon. Like now. And don’t forget to let me know whatcha think. 🙂
All my love,
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