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Greatest plates · Dessert
Doce de Batata Doce (Brazilian Sweet Potato and Coconut Fudge)
Sweet potato cooked down with coconut and a little sugar into a thick spoonable fudge. It costs almost nothing, needs no dairy and tastes far more expensive than it is.
Serves 8Prep 10 minCook 30 minDessertnone
Containsno known allergens identified
Protein 4%Carbs 56%Fat 40%
About 270 kcal a serve — 3 g protein, 38 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Boil and mash the sweet potato
BoilBoil the sweet potato until completely soft, drain well and mash smooth.
In the saucepanBoil →
15 min
Cook until it pulls from the pan
Cook downReturn the mash to the pan with the sugar, coconut, coconut cream, cinnamon and cloves. Cook over low heat, stirring often, for 20-25 minutes — until it pulls away from the base of the pan in one mass and a spoon dragged through leaves a clean line.
In the saucepanCook down →
25 min
Cool and set
SetFish out the cloves, spread into a dish and cool, then refrigerate a couple of hours until firm enough to cut into squares or scoop.
2 hr
Cook's noteTraditionally eaten in small squares with a piece of firm white cheese alongside — the salt against the sweet is the whole idea. Pumpkin works the same way and is the other classic version.
Want it lighter?
about 55 kcal less a serve, all swaps taken
These swaps keep the fudge working while trimming sugar and fat. Sweet potato is naturally sweet, so you can cut sugar noticeably, and swapping some coconut cream for lighter coconut milk reduces fat considerably. Expect a slightly softer, less rich, marginally less sweet result — still pleasant and spoonable, but not…
120 g caster sugar → 75 g caster sugar
The sweet potato carries a lot of natural sweetness, so cutting to 75 g still tastes sweet. The fudge will be a touch less sweet and slightly less firm since sugar helps it set, but it still holds a…
200 ml coconut cream → 120 ml coconut cream plus 80 ml light coconut milk
Replacing part of the rich cream with lighter coconut milk cuts fat while keeping the coconut flavour. The fudge will be a little looser and less unctuous, so cook it down a few minutes longer to…
80 g desiccated coconut → 55 g desiccated coconut
Reducing the coconut lowers fat and calories a little. You lose some chew and texture, but the coconut flavour remains present.
Estimated per serve
270 kcal · 3 g protein · 38 g carbs · 12 g fatestimates, within ~10%
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