Sweet Potato Fudge
- 2 cups sugar
- 1 small can evaporated milk 1 1/2 tsp. pumpkin pie spice
- 1 jar (7 oz.) marshmallow cream
- 2 tsp. vanilla extract
- 2 sticks butter
- 1 cup cooked mashed sweet potatoes
- 18 oz. peanut butter chips
- 1 cup chopped nuts
- Rock Salt (optional)
Directions:
In a heavy saucepan, combine sugar, butter, milk, sweet potatoes and spices. Bring to a boil, stirring constantly, until mixture reaches 228°F on candy thermometer, about 10 minutes.
Remove from heat: stir in peanut butter chips. Add marshmallow cream, nuts and vanilla. Mix until blended. Quickly pour into buttered 13 x 9-inch pan, spreading just until even. Cool and cut into squares. Store tightly wrapped in refrigerator.
TIP: You can substitute peanut butter chips with chocolate butterscotch, or vanilla chips.
Garnish with rock salt (optional)