Mexican sweet potato candy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Unpeeled sweet potato (1 cup) |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves) |
| 2 | pounds | Powdered sugar |
| 1½ | cup | Chopped nuts |
| ¼ | teaspoon | Salt |
| 1 | cup | Flaked coconut |
| ¾ | cup | Chopped raisins and/or dates |
Directions
1 TSP VANILLA OR RUM EXTRAC
Boil, bake or steam potato until tender; peel and put through food mill or sieve to remove any fibrous bits. Turn into a 2-quart bowl and add salt; gradually add 1 pound of sugar. Mixture will liquefy at first, then thicken. After first pound of sugar is worked in, add coconut, nuts and raisins/dates alternately with remaining pound of sugar. Add flavoring; mix well. This candy can be rolled into logs and each log rolled in coconut or finely chopped nuts. Refrigerate until firm and then slice. You can add candied cherries or just about any tasty thing you can think of. You can roll it in individual bite-sized balls if you prefer. Makes about 3 lbs of candy. From: EXTRA SPECIAL COOKING (Recipe submitted by Pat Odom) Shared by: Karin Brewer, Cooking Echo, 2/93 TO ALL Submitted By DOTTIE THERIAULT SUBJ WANTED MEX. RECIPE On 11-02-95