My Pumpkin Pie Fudge is very popular with my husband and kids. The other day I was going to make some pumpkin fudge but then I decided to get a little creative with the recipe and try replacing the pumpkin with sweet potato puree, because I love changing things up. I was a little short on white chocolate chips, so I decided to replace most of the white chocolate and spices with Cinnamon Chips
You can find sweet potato puree in a can, but it is very easy to make at home. If you buy it in a can, make sure it only contains sweet potatoes – no other ingredients! To make sweet potato puree at home, bake or steam a sweet potato and then puree it in a blender or food processor.One sweet potato will make more than enough puree for this recipe, you can use the leftover puree to make muffins or pancakes.
You can find cinnamon chips in the grocery section of Walmart for less than $2.00 a bag.
Like all of my fudge recipes, this is easy to make. The trick to perfect, melt-in-your-mouth fudge is allowing it to reach 234 degrees. You can pick up a Candy Thermometer
Sweet Potato Fudge Recipe
Ingredients:
- ¾ cup butter
- ⅔ cup evaporated milk
- 3 cups sugar
- ¾ cups sweet potato puree
- 10 oz. bag cinnamon chips
- 2 oz (1/4 cup) white chocolate chips
- 1 – 7 oz. jar of marshmallow cream
- 1 cup chopped pecans (optional)
Directions:
- In a large pot, combine butter, evaporated milk, sugar, and sweet potato puree.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
- Stir in the cinnamon chips and white chocolate chips until they are completely melted.
- Stir in marshmallow cream until it is completely mixed in.
- Fold in nuts.
- Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.
Printable Recipe for Sweet Potato Fudge
- ¾ cup butter
- ⅔ cup evaporated milk
- 3 cups sugar
- ¾ cups sweet potato puree
- 10 oz. bag cinnamon chips
- 2 oz (1/4 cup) white chocolate chips
- 1 – 7 oz. jar of marshmallow cream
- 1 cup chopped pecans (optional)
- In a large pot, combine butter, evaporated milk, sugar, and sweet potato puree.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
- Stir in the cinnamon chips and white chocolate chips until they are completely melted.
- Stir in marshmallow cream until it is completely mixed in.
- Fold in nuts.
- Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.
Cynthia L says
Alea, this fudge sounds so good. I would have never thought to use sweet potatoes to make fudge, but it looks like you found a winner. I will give this a try, my family loves fudge. Well, maybe it is just me!
JP says
I’ve been wracking my brain for some unique things to add to my Christmas candy and cookie platters. Peppermint and peanut butter can only go so far. This is perfect! It sounds delicious and I can’t wait to make it. Thanks for thinking outside the box!