For the best flavor, use high-quality white chocolate. Avoid brands with excessive vegetable oils. If using canned sweet potatoes, ensure they are well-drained and patted dry to prevent a soggy fudge. Gently warming the cream and vanilla helps them incorporate smoothly into the melted chocolate. Freshly grated nutmeg adds a warmth and depth of flavor that complements the other ingredients beautifully. The parchment paper lining makes it easier to remove the fudge cleanly from the dish for slicing. Feel free to experiment with different nuts or spices to customize the fudge to your liking.
Salted Cashew Sweet Potato Fudge
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 10 mins
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SERVING16 People
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VIEWS27
Indulge in a surprisingly delightful confection! This Salted Cashew Sweet Potato Fudge offers a harmonious blend of sweet and savory notes, transforming classic white chocolate fudge into an unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol6 mg
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Fiber0 g
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Protein3 g
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Saturated Fat5 g
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Sodium206 mg
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Sugar12 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare Your Dish: Lightly grease a 4 x 5-inch glass dish with non-stick baking spray or line with parchment paper, leaving an overhang for easy removal. Set aside. (5 minutes)
02
Step
5 mins
Melt the White Chocolate: In a heatproof glass bowl, combine the white chocolate chips. Microwave in 20-second intervals, stirring in between, until completely melted and smooth. Be careful not to overheat. (3-5 minutes)
03
Step
5 mins
Incorporate the Flavors: Stir in the mashed sweet potatoes, warmed cream, warmed vanilla extract, salt, and nutmeg into the melted white chocolate. Mix quickly until well combined. Add the cashew butter and continue mixing until the fudge is very smooth and homogenous. (5 minutes)
04
Step
2 mins
Set and Chill: Pour the mixture into the prepared dish, spreading evenly. Sprinkle the top with the chopped salted cashews, gently pressing them into the fudge. (2 minutes)
05
Step
2 hrs
Refrigerate: Cover the dish and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the fudge to firm up completely. (2+ hours)
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RECIPE REVIEWS
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Alva Stanton
May 15, 2025I added a pinch of cinnamon and it enhanced the flavors even more. Will definitely make this again!
Meghan Sipes
Apr 23, 2025I was skeptical about the sweet potato, but it works so well! It's surprisingly delicious and not overly sweet.
Karen Block
Apr 11, 2025Easy to make and a big hit at parties. Everyone always asks for the recipe!
Heber Mills
Apr 9, 2025This fudge is amazing! The sweet potato adds a subtle sweetness and the cashews provide a perfect salty crunch.
Jerald Wolf
Mar 23, 2025Next time, I might try using maple syrup instead of the syrup the sweet potatoes are in for a richer flavor.