Sweet Potato Fudge – a delicious recipe with White Chocolate Chips, u00bc, Milk, Vanilla, Cinnamon, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8x8 glass dish with waxed paper and set aside, if desired.
2
In a large bowl, melt white chocolate, butter and sweetened condensed milk together until smooth in consistency. (I do this in 15 second increments in the microwave.) Once melted, pour into the bowl of a stand mixer and stir in sweet potato, vanilla, cinnamon, salt and half of the powdered sugar. Scrape the sides and mix again. With the machine on, add in remaining powdered sugar by the 1/2 cup until all is incorporated. Fudge should look very thick but still sticky. Pour in nuts and stir them in by hand. Pour into prepared pan and smooth the top.
3
Refrigerate until fudge has hardened, about 2 hours. Remove fudge from refrigerator and using the waxed paper edges, remove entire block of fudge. Using a sharp knife, cut into small squares. Serve.
4
Recipe Notes:
5
- Feel free to add in any other spices you'd like. Nutmeg and/or cloves would be a nice addition.
6
-I like a thick fudge, but if you would prefer a thinner piece, pour fudge into a 9x13 pan.
1745
kcal
Calories
67
g
Fat
288
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup White Chocolate Chips, 1/4 cups Butter, 1 can Sweetened Condensed Milk (14 Oz), 3/4 cups Mashed Sweet Potato, and more.
Yes, Sweet Potato Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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