makes
36
prep
20 minutes
cook
40 minutes
difficulty
Easy
makes
36
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 2 medium sweet potatoes
- 1 cup (200 g) packed light brown sugar
- ½ cup (125 ml) almond butter, divided
- 6 oz 180 g white chocolate, chopped
- ½ cup 125 g virgin coconut oil
- 1 cup 130 g icing sugar
- 2 tsp (10 ml) vanilla
- Sprinkles, toffee bits or flaked coconut, to decorate
Chilling time: 2 hours.
Instructions
1. Preheat the oven to 180°C (350°F). Pierce the sweet potatoes with a fork and bake them until tender, 30-40 minutes. Let them cool completely.
2. Line mini muffins tins with paper liners. Peel the skin from the cooled sweet potatoes and purée them until smooth. Measure out 1 cup (250 ml) of the purée into in a saucepan along with the brown sugar. Bring this to a simmer over medium heat while whisking, and simmer for about a minute after it begins to bubble. Remove the pan from the heat and whisk in ¼ cup (60 ml) of the almond butter, until it has dissolved. Transfer this to a large mixing bowl and set aside.
3. Place the white chocolate, coconut oil and the remaining ¼ cup (60 ml) of almond butter in a small saucepan and melt until smooth over low heat when gently but constantly stirring. Add this to the sweet potato mixture and whisk in.
4. Whisk in the icing sugar, vanilla and salt by hand until smooth. Spoon the mixture into a piping bag (with a large plain tip, or even no tip) and pipe the fudge into the paper cups, right to the top. Sprinkle each piece of fudge with the decoration of your choice and chill for at least 2 hours until set. The fudge will keep, refrigerated, for up to 2 weeks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
