Sweet Potato and fudge just sounds strange together.  I have to admit – when personal training client Ellen Barraza told me about this recipe I was a little skeptical.  Then she made it for me and to my surprise it is not only delicious BUT it also makes a pretty balanced treat that won’t spike your blood sugar and store fat.

I had to share it with you all.  She even shared pictures of the process of making it.  Check it out below.

Enjoy!

Sweet Potato Fudge Recipe

3 small sweet potatoes (3-4 oz)

1/2 cup pasteurized liquid egg whites (uncooked)

4 Tbsp unsweetened cocoa powder (or more to taste)

3 tsp Vanilla Extract

Pinch of Cinnamon (or more to taste)

Preheat oven to 400 degrees.  Cut sweet potatoes into large chunks and spray with olive oil spray.  Roast for 30-45 minutes or until tender.

Allow to cool and then place in food processor.  Add liquid egg whites, vanilla extract, cinnamon and cocoa powder.  Blend until smooth.

Blend until smooth.

Place in 3 individual ramekins or in one larger bowl.  Put in the refridgerator to chill.  Enjoy 🙂

*Note: The egg whites are used to help loosen the sweet potatoes and add a little protein to balance it.  They are pasteurized and do not need to be cooked.

**If you want to make it sweeter you can add Stevia to taste.