Directions

1. Steam the sweet potatoes and let cool first. Place potatoes, dates and carob into a high speed blender. Using the damper, press the ingredients into the blades until very smooth * you may have to remove lid and scrape the sides down once or twice.
2. Place fudge mixture into a glass bowl , cover, and allow to firm up in the fridge for at least one hour
3. When ready to serve, place a small amount of almond cream into the bottom of a serving bowl. Use a small ice cream scooper to place three scoops of fudge on top of the cream.