Sweet Potato Bon Bons Recipe
Sweet potatoes are in season and recipes for the starchy tuber are coming fast and furious. Flavor-rich and loaded with natural sugars, sweet potatoes are an easy choice for fall cooking. Once relegated to the Thanksgiving table, in the last few years sweet potatoes have become increasingly common on restaurant menus for those looking for an alternative to the same old French fries.
Whether fried, mashed, or roasted, sweet potatoes make an excellent side dish for nearly any meal, but this tasty root vegetable also shines in seasonal soups, stews or casseroles.
And then there’s dessert.
Because of its natural sweetness and velvety texture, sweet potatoes have been a favorite in desserts and confections since long before the availability of refined sugars. Sweet potato pie is well known, of course, but the nutritious tuber also has a long history of use in cakes, puddings, cookies and candies.
These sweet potato bon bons make toothsome use of the sugary spud in a candy that combines the mellow taste of sweet potato with dried fruits and seasonal pecans, all cloaked in luscious white chocolate. Sweet, gooey and decadent, this “no bake” candy is easy to make and a great way to use leftover sweet potatoes.
Sweet Potato Bon Bons
- 3/4 cup dried apricots
- 1/4 cup dates
- 1 cups toasted pecans
- 1/4 teaspoon salt
- 3/4 cup sweet potato puree
- 2 cups flaked coconut
- 1/2 (14 ounce) can sweetened condensed milk
- 4 cups powdered sugar
- 2 cups white chocolate
Combine apricots, dates, pecans and salt in food processor and pulse until finely chopped.
Thoroughly combine all ingredients in a bowl.
Cover and refrigerate 3 hours until firm.
In microwave or on stove top, melt white chocolate.
Roll bon bons into 1-inch balls, dip in white chocolate to coat and arrange on waxed paper to harden.
Once chocolate is firm, store bon bons refrigerated in an airtight container.
