Salted Cashew Sweet Potato Fudge Best Recipes

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SALTED CASHEW SWEET POTATO FUDGE

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Salted Cashew Sweet Potato Fudge image

A unique twist on a classic white chocolate fudge recipe! While quick and easy to prepare, Bruce's® Yams Salted Cashew Sweet Potato Fudge is a nutty, sweet treat that no one will expect but will instantly love.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 2h10m

Yield 16

Number Of Ingredients 8

Ingredients:

  • 12 ounces white chocolate chips
  • ½ cup Bruce's® Yams Cut Sweet Potatoes in Syrup, drained and mashed
  • 1 tablespoon heavy cream, warmed
  • 1 teaspoon vanilla extract, warmed
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup smooth cashew butter
  • ¼ cup chopped salted cashews

Steps:

  • Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
  • Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
  • When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
  • Refrigerate for a minimum of 2 hours.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 15.7 g, Cholesterol 5.7 mg, Fat 10.5 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 5.2 g, Sodium 206.1 mg, Sugar 12.2 g

Top Asked Questions

  1. How do you make a sweet potato cake with almond butter?
    To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine. Add cacao powder, sea salt, and baking powder and stir to combine.
  2. How to purée sweet potatoes?
    Peel the skin from the cooled sweet potatoes and purée them until smooth. Measure out 1 cup (250 mL) of the purée into in a saucepan along with the brown sugar. Bring this to a simmer over medium heat while whisking, and simmer for about a minute after it begins to bubble.
  3. How to cook sweet potatoes in a muffin tin?
    Preheat the oven to 350ºF (180ºF). Pierce the sweet potatoes with a fork and bake them until tender, 30-40 minutes. Let them cool completely. Line mini muffins tins with paper liners. Peel the skin from the cooled sweet potatoes and purée them until smooth. Measure out 1 cup (250 mL) of the purée into in a saucepan along with the brown sugar.
  4. How to make peanut butter fudge?
    Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour. Lift the foil out of the pan and peel it from the fudge.

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