1 pint water
1 tablespoon butter
1 tablespoon dried rosemary
1/2 teaspoon salt
3 cups shredded sharp Cheddar cheese
2 tablespoons butter or margarine, melted
1 (10 ounce) can sweet potatoes
Preheat oven to 500 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add butter and saute over medium heat for 5 minutes. Remove from heat and stir in rosemary, salt and cheese. Transfer to partially cooked pastry sheets or roll into patties.
Bake in preheated oven for 10 minutes, until center of thickest part of fudge has reached desired crispness. Slide fudge onto pie bottom and press lightly in center so that the fudge does not stick to the edges. Cover edges of pie with foil for steam vents while baking. Bake an additional 10 minutes or until bubbly. Cool completely before transferring to refrigerator.