Sweet Potato Fudge

• 1 cup White Chocolate Chips
• 1/4 cups Butter
• 1 can Sweetened Condensed Milk (14 Oz)
• 3/4 cups Mashed Sweet Potato
• 1 teaspoon Vanilla Extract
• 3/4 teaspoons Cinnamon
• 1/8 teaspoons Salt
• 8 cups Powdered Sugar
• 2 cups Toasted Chopped Pecans

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.

white chocolate chips, ubc, milk, vanilla, cinnamon, salt, powdered sugar, pecans

Taken from tastykitchen.com/recipes/desserts/sweet-potato-fudge/ (may not work)