Sweet Potato Fudge with Buttered Salted Pecans
Sweet potatoes are the last thing you would expect to see in a recipe for fudge candy, but this sweet potato fudge with buttered pecans is just the thing to try. This recipe for fudge candy is a no-fuss, no-fail dessert recipe that used sweetened condensed milk. Eagle Brand sweetened condensed milk has but two ingredients to include milk and sugar, and the good thing about that is there are no unrecognizable ingredients and no ingredients that you can’t pronounce. The ingredient list hasn’t changed since in this condensed milk recipe since 1856. And using condensed milk in this recipe for fudge candy takes away the need for cooking the ingredients to an exact temperature. In fact, you don’t need a candy thermometer to make this dessert recipe. If you love sweet potatoes and want a recipe for fudge candy with a slightly different twist, this recipe is just the thing to try. The recipe for fudge candy contains ordinary ingredients. You'll need a sweet potato puree blended with spices, sweetened condensed milk, white chocolate baking chips and buttered, salted pecans to create this no-fuss, no-fail recipe for fudge candy. Instead of using baked potato flesh, you can make this recipe for fudge candy with canned sweet potatoes.
For this easy to make recipe for fudge candy, you will need chopped pecans, unsalted butter, kosher salt, sweetened condensed milk, ground cinnamon, ground ginger, ground nutmeg, medium sweet potato, vanilla extract, and white chocolate baking chips. To make the buttered pecans for this recipe for fudge candy you will start by heating a skillet over medium-high heat. Then add the pecans and butter. Stir the dessert recipe constantly until the butter is melted and the pecans start to toast slightly about 3 to 4 minutes. Sprinkle with some salt and set aside.
Sweet potatoes are a vegetable that is native to Central America and considered a staple in many countries around the world. Sweet potatoes have been cultivated in the Southern states since the 16th century, and are a popular food crop in the American South, but you will find them in markets all over the United States. Sweet potatoes and yams may look similar and are often used interchangeably, but the two are not the same, they are from different plant species. When buying and storing sweet potatoes, there are some things you will want to remember. When buying, you want to choose firm ones that have no cracks or bruises that are small to medium in size. To store, keep sweet potatoes in a place that is cool, dark, and well-ventilated, and handle them with care. Sweet potatoes should keep for about two weeks. If the temperature is too warm, above 60 F, the sweet potatoes will sprout sooner or become woody. Once cooked, the sweet potatoes can be stored for up to one week in the refrigerator. Like regular potatoes, sweet potatoes are always eaten cooked. Although sweet potatoes have a sweet flavor, these potatoes can be used in a wide variety of cooking ideas, and recipe to include both savory and sweet recipe ideas. Sweet potatoes pair well with cinnamon, honey, ginger, lime, coconut and nutmeg, and marshmallows. Sweet potatoes are a healthier alternative to white potatoes and can be served mashed, baked, fried (with sweet potato fries becoming a popular staple on restaurant menus) and roasted.
You will find this recipe for fudge candy on the Syrup and Biscuits site. On the site, you will find dessert recipes, Southern cooking ideas and recipes, Southern cooking videos, main dish recipes, side dish recipes and so much more. **
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