Eggnog Fudge

You just have to trust me on this recipe!

1 cup White Chocolate Chips
¼ cup Butter
1 can Sweetened Condensed Milk
¾ cups Mashed Sweet Potato (I bake them in the oven and then let them cool)
1 teaspoon Vanilla
¾ teaspoon Cinnamon
1/2 t. nutmeg
⅛ teaspoon Salt
8 cups Powdered Sugar
2 cups Toasted Chopped Pecans or Almonds

Line an 8×8 glass dish with waxed paper and set aside.

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.

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.