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Tuesday, 25 June 2013

Sweet Potato Fudgesicles

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Can I tempt you with these Sweet Potato Fudgesicles? They are so easy to make and taste awesome! For me that's one more way to eat sweet potatoes! Yummy!
I felt like a big kid with these in my hands smearing over my nose as I took a bite into the creamy texture. The sweet potato really added to the depth and creaminess of these so well-deserved cooling treats in this hot weather.

I don't have any popsicle moulds, never got around to buying them yet. So, that's the good news, you can still make them without moulds if you have a rectangular or square glass dish or a loaf pan will do too! Fudgesicles are soft and easy to cut through after a slight thaw.

Ingredients (6 generous fudgesicles)

1 cup cooked and mashed sweet potato (peeled of course)
1 can coconut milk (you can use light or thick, it will only make a lighter or creamier texture)
100g dark chocolate (chopped into small pieces)
1 tablespoon fancy molasses (or maple syrup), optional
3 tablespoon soft brown sugar (adjust to taste but get it slightly sweeter than you would normally eat this fudge at room temperature.)

  • Bring the coconut milk to a boil at medium temperature.
  • At this point add the chocolate and stir until melted.
  • Lower heat slightly and let thicken a little.
  • Add sweet potato and continue to stir and mix on medium heat.
  • Add molasses and sugar. Stir.
  • Mixture should soon reach a fudge-like consistency.
  • Transfer to a blender or place a stick blender in the pan and give it a good blend for about a minute. This will increase the creaminess.
  • Pour into the rectangular dish.

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  • Cover dish with cling film. Make slight slits in the film using a sharp knife or toothpick at regular intervals, depending on how many sections you want to make.
  • Insert wooden sticks into film. Allow fudge to cool before transferring to the freezer. 

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  • Freeze for about 6 hours. Then, remove and gently run a knife into the semi-frozen fudge. Run the knife all the way through the depth of the fudge. This will help to later cut the frozen block.

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  • Freeze for another 6 hours before serving. (12 hours freezing in total).
  • To serve, remove fudgesicle from the freezer and let thaw for 10 - 15 minutes. Run a knife around the edges of the dish, then in the pre-made cuts. Gently try to lift the first fudgesicle by grabbing the stick and helping lift it from underneath with the knife. It's a little tricky to get the first one out. But the rest should come out a lot easier.

So, I hope you enjoy these with the weather if it's hot where you are. A great fun dessert for your barbecues too!

Sweet Potato Fudgesicle photo sweetpotato_fudgesicle403_zpse860420e.jpg

Sweet Potato Fudgesicle photo sweetpotato_fudgesicle402_zps494758af.jpg


  1. Those look sooooooo indulgent and delicious!!! Beautiful photos too. Mmmmmmm.

    1. Thanks Susmitha, they were so delicious. I am making more for sure!

  2. These look amazing, thanks for sharing!

  3. Holy smokes! I have to admit that I was a bit skeptical just from reading the title of the recipe, but when I saw what the popsicles looked like after being bit into, I was sold. Those are beauties! How clever! I will absolutely try these out. Thank you, and stay cool :)

    1. Thanks for stopping by Kris. Even I was very surprised as to how creamy these turned out! Definitely worth making again...and again!

  4. Okay, okay, okay, this is totally inspired! I definitely want to try this recipe!

    1. Let me know if you do how it turned out! It's a great homemade frozen treat, I do find myself wanting the frozen goodies a lot these days!

  5. These are in my freezer right now...and they taste good warm I can't wait until tomorrow! I'm sure they will be kid-approved also :) thanks!!

  6. Oh YUM! They look so good! Will try soon :D


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