Salted Cashew Sweet Potato Fudge Recipe

Recipesfull introduces to you: Popular Recipes. (Salted Cashew Sweet Potato Fudge Recipe). 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.

Brief

Prep 10 mins

Additional: 2hrs

Total: 2hrs10 mins

Servings: 16

Yield: 16 small squares

Salted Cashew Sweet Potato Fudge Recipe

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

Tips

Directions

Step 1

Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.

Step 2

Warm a glass bowl and add white chocolate chips. Heat in microwave stopping every 20 seconds to stir.

Step 3

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).

Step 4

Refrigerate for a minimum of 2 hours.

Nutritional Information

Salted Cashew Sweet Potato Fudge Recipe

Servings Per Recipe:16

Calories: 165.1

% Daily Value *

Protein: 2.5g 5%

Carbohydrates: 15.7g 5%

Dietary Fiber: 0.3g 1%

Sugars: 12.2g

Fat: 10.5g 16%

Saturated Fat: 5.2g 26%

Cholesterol: 5.7mg 2%

Vitamin A Iu: 13.7IU

Niacin Equivalents: 0.3mg 3%

Folate: 4mcg 1%

Calcium: 62.6mg 6%

Iron: 0.3mg 2%

Magnesium: 15mg 5%

Potassium: 32.8mg 1%

Sodium: 206.1mg 8%

Calories From Fat: 94.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.