Sweet Potato Fudge

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

IMG_0036

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.

IMG_0038

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

IMG_0037

Blend until smooth.

IMG_0039

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

IMG_0035

*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.

<img src="https://allikerr.com/wp-content/uploads/2016/07/3D-Package-4-Min-Butt.png">
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to AWeber ( more information )
We respect your privacy and will never share your information.

2 Comments on "Sweet Potato Fudge"

  1. Hi Alli- I’m gonna try this but wanted to make sure the egg whites don’t get cooked?
    Thanks!
    Theresa

Leave a comment

Your email address will not be published.


*