Sweet Potato Fudge

sweet potato fudge.jpg

During the holiday season, I make sure I stock up on ingredients to make quick treats. There are always more people stopping by and events to go to. Having a quick, easy, and festive treat in my back pocket is a lifesaver, which is why I make sure my pantry is stocked with canned condensed milk, canned sweet potatoes, and plenty of chocolate. Canned foods provides year-round access to seasonal fruits and veggies – like sweet potatoes! Plus, since they’re canned at peak ripeness, I know they’ll add loads of flavor nutrition! This fudge taste just like the beloved sweet potato casserole. It is full of all the right fall flavors. Super easy and quick to make. It can be stored in your fridge in an airtight container for a week. Not that it will last that long!


This post was done in partnership with Cans Get You Cooking. All recipes and opinions are my own.

Sweet Potato Fudge

This creamy sweet potato fudge is the perfect fall treat. It tastes like an ultra decadent sweet potato casserole.


  • 1 14oz can sweetened condensed milk

  • 1 tsp vanilla extract

  • 1 tsp nutmeg

  • 2 tsp cinnamon

  • 1/2 c canned sweet potatoes in syrup, drained and mashed

  • 1/2 tsp orange extract

  • 1/2 c powdered sugar

  • 3 Tbsp butter

  • 1 lb bitter sweet chocolate chips


  1. Spray an 8x8 baking pan with cooking spray or butter the sides. Add a piece of parchment paper large enough to hang over the sides of the pan.

  2. In a medium glass or stainless steel bowl, combine the condensed milk, nutmeg, cinnamon, and vanilla. Put the bowl on a saucepan of barely simmering water.

  3. Once that mixture gets hot, where you see the sides start to bubble, add in the sweet potatoes and orange extract. Mix with a rubber spatula.

  4. Stir in the chocolate chips and butter. Mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Then mix in the powdered sugar.

  5. Using a spatula, scrape the mixture into the prepared pan and smooth the top.

  6. Refrigerate for at least 2 hours until firm.