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Sweet potato almond date fudge (vegan)

To many people I’ve met in Europe, sweet potatoes (patate douce in French) are exotic, strange or something they just ignore in the supermarket. In Asia, this root crop is a widely available and cheap staple food, perhaps not appreciated enough for its true nutritional value. But ever since it got more popular in health-conscious circles, a gamut of recipes have surfaced using the humble sweet potato. I’ve always loved cooking with sweet potatoes and even eating it in its plain form. When I was a child, my parents would prepare that for breakfast or as an afternoon snack, simply boiled, peeled and served with a bit of butter. Here’s one of my favourite sweet potato-based desserts. Enjoy!

Makes 12 to 16 slices

For the fudge

  • 2 medium to large sweet potatoes (600g)
  • 80g or about ⅔ cups of ground almonds (save some to sprinkle on top)
  • 100g or about ½ cup of buckwheat or brown rice flour
  • 250g or about 12 Medjool dates
  • 4 tbsp unsweetened raw cacao powder
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract, optional
  • Fresh strawberries
  • Pinch of salt (*I use Himalayan pink salt.)

For chocolate frosting

  • 4 tbsp melted coconut oil
  • 4 tbsp unsweetened cacao powder
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp water
  • 1 tbsp vanilla extract, optional
  • Pinch of salt to sprinkle on top


  • Preheat the oven to about 180C (356F). Peel the sweet potatoes and cut into chunks. Place into steamer for about 20 minutes or until really soft to the point of falling apart.
  • Remove from the steamer and put into a food processor with the pitted dates. If using a mixture of dates that are not as soft as Medjool dates, add a bit of warm water into the processor.
  • Put the remaining dry ingredients into a bowl and mix in the sweet potato-date mixture. Combine well.
  • Place into a lined baking dish and cook for about 20 minutes, until you can pierce the brownie cake with a fork, bringing it out dry.
  • Remove the tray and allow to cool. This step is really important!
  • Add the chocolate-almond butter frosting on top and put in the fridge for about 30 minutes. Sprinkle with Himalayan salt and unsweetened raw cacao powder before serving.


More on @asphaire.a.


1 Comment

  1. Mr Benjamin Hamilton says

    Using sweet potato in dessert has never entered my mind – strange when you consider I love eating my Wife’s Grandma’s Carrot Cake!

    Liked by 1 person

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