The present utility model discloses a chocolate-based confection composition utilizing sweetpotato (Ipomoea batatas) flour as a partial wheat flour substitute. The composition comprises 43.65% by weight refined sugar, 12.35% by weight unsalted butter, 6.90% by weight cocoa powder, 0.25% by weight vanilla extract, 17% by weight whole fresh egg, 10.175% by weight sweetpotato flour, 8.90% by weight wheat flour, 0.25-0.35% 0.30% by weight iodized salt, 0.20% by weight baking powder, and 0.275% by weight sodium bicarbonate. The composition enables the creation of a confection with a soft, dense texture and rich chocolate flavor while offering the added nutritional benefits of sweetpotato.