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)

Homemade Chocolate Sweet Potato Fudge