Sweet Potato Bonbon Candy Recipes

YAM CANDY (AKA) SWEET POTATO CANDY

Steps:

• Bake sweet potato as you would a plain potato.
• When done use only insides of potato.
• Measure out 1 1/2 potato let cool completely.
• In a bowl Sift sugar, mix well with margarine, milk , cinnamon, almond extract, vanilla extract and cooled sweet potato.
• Knead until smooth with your hands until mixed well.
• Add coconut.
• Shape into balls about 1 1/2 inches round.
• Dust with powdered sugar.
• Refrigerate.
• makes around 25-30 balls.

SWEET POTATO BONBON CANDY

Steps:

• PREPARATION:.
• Mix all ingredients in large bowl. Chill 2 hours or until firm enough to handle. Shape chilled mixture into 1-inch balls. To make these more festive, dip in white chocolate or press a pecan into each candy before serving. Store in a tightly covered container in the refrigerator.
• *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

COCONUT BON BONS

Steps:

• 1. Mix together potatoes, sugar and coconut. Place in refrigerator for 1/2 an hour. Shape into 1" balls, place on waxed paper lined cookie sheets. Freeze for 1/2 an hour. Melt chocolate with wax in double boiler. If you opt not to use the wax, I would add 2 Tablespoons of veg oil to the chocolate for smoother melting and dipping. Dip balls and place back on waxed paper. Allow to dry/harden...and Enjoy! Store in cool place, they freeze really well. *parafin wax - you can use this if you want, it provides a nicer, more glossy texture on the bonbon...don't melt so easily in your fingers...but you really don't need it.

EASY POTATO CANDY BONBONS

Steps:

• Peel and boil potato.
• Drain water, mash with fork, and add milk.
• Use beaters on high speed to make as fluffy and LUMP-free as possible.
• Add almond flavoring, still beating.
• Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting.
• Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
• Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
• Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.