As Christmas approaches each year, we bake up our favorite treats, such as the spritz cookies from my husband’s great-grandmother and one of my favorites, Louisiana Pecan & Butterscotch Ball Cookies. Last year, we added Chocolate Nutella Fudge with Sea Salt to our repertoire and I can guarantee that it will be part of the annual baking regiment for years to come. Addictive? That would be an understatement. This year, I wanted to add to our fudge stash, to serve to our families who will be visiting and to adorn in brightly colored wrapping for our neighbors. This sweet potato and pecan fudge recipe caught my eye for a couple of reasons.
When I first read the title of this recipe on The Pioneer Woman’s Tasty Kitchen site, it took a moment to digest the fact that sweet potatoes and fudge were part of the same recipe. That is, until I thought about the flavor of sweet potatoes – sweet like candy and similar to pumpkin. Of course it would work. Then I noticed who submitted the recipe – Lauren, the force behind the wonderful blog, Lauren’s Latest. I have a soft spot in my heart for Lauren for several reasons. First, I had the pleasure of having lunch with her and her adorable little girl. She is just as down-to-earth in person as she appears on her blog. Second, she consistently churns out fantastic recipes accompanied by beautiful photographs. Last, but certainly not least, Lauren is Canadian, a fellow Canuck. All the stars were aligned for this recipe.
The fudge was smooth, creamy, sweet and a treat that will be put into our baking arsenal of recipes for the holidays. All of us adored this fudge and my kids begged me to make another batch once it was gone. The kid seal of approval is nothing to sneeze at.
I made this recipe for the Tasty Kitchen blog. Head over there for my write-up of Lauren’s recipe and step-by-step photos.