Mix potatoes and sugar.
Add butter, coconut, vanilla and salt.
Blend well.
Press into ungreased pan, so that candy is about 1-inch thick.
Melt chocolate and pour over candy.
When firm, cut into 1-inch squares.
Place potato into a pot and cover
Combine potatoes, powdered sugar, coconut and vanilla.
Chill; roll in balls.
Set out to dry a little.
Dip in dark chocolate (taste like Mounds bars) or dip in milk chocolate (taste like Almond Joy; press almonds on top before dipping).
Don't make on rainy or humid days.
rizzle the mixture over the potato salad and stir in lightly
Mix potato and sugar.
Stir in coconut, vanilla and salt. Blend well.
Press into large pan so candy will be 1/2 inch thick. Melt chocolate over hot water.
Pour over candy.
Cool and cut into pieces.
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.
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt. Mix well. Line a 9-inch square pan with foil. Butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2 x 1-inch rectangles. Cover and freeze. Melt candy coating and dip bars. Place on waxed paper.
Boil potato in jacket until tender.
Butter a 7-inch pie plate or similar dish.
Place the mashed potatoes in a bowl and add the sugar, coconut and vanilla.
Stir with a wooden spoon until well mixed.
Transfer the mixture to the buttered pan.
Melt the chocolate and pour it over the top of the candy, spreading it with a buttered spatula.
Place the pan in the refrigerator for 30 minutes.
Before the candy sets and the chocolate hardens, score to make squares.
Keep covered in the refrigerator, the candy will last 10 days if you keep it that long.
Mix potatoes (plain mashed, no butter, milk or salt added) and confectioners sugar. Stir in coconut, vanilla and salt; blend well. Press into 1 large or 2 small pans so that candy will be about 1/2-inch thick. Melt chocolate over hot water. (Do not allow water to boil. If chocolate gets too hot, it may be streaky when hardened.) Pour chocolate on top of candy. Cool and cut into squares.
Bake potato in oven or microwave until done.
Immediately after taking from oven, slice open potato and remove \"meat\" of potato.
Place in medium sized bowl.
Mash potato with fork. Gradually mix in powdered sugar.
Add butter while hot.
Add coconut and vanilla.
Shape dough into little potato shapes.
In a small bowl, mix instant cocoa and cinnamon.
Roll mini potatoes in mixture.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
Mix potatoes and sugar.
Stir in coconut, vanilla and salt. Press into a large pan so that the candy will be about 1/2-inch thick.
Melt the chocolate over hot water; pour on top of candy. Cool; cut into square inches.
Makes about 36 pieces.
Mix potatoes and sugar.
Stir in coconut, vanilla and salt. Blend well.
Press into one large or two small pans so that candy will be about 1/2 inch thick.
Melt chocolate over hot water.
(Do not allow water to boil.)
Pour chocolate on top of candy.
Cool and cut in squares.
Combine potato, butter, coconut and vanilla; beat until creamy.
Gradually add the powdered sugar.
Press into buttered pan, making it about an inch thick.
Melt bitter chocolate over boiling water.
Spread over potato mixture and put in a cold place for about 2 hours.
Cut in squares.
Store in refrigerator.
ith the potatoes. Add the coconut and vanilla and mix thoroughly
Boil potatoes until soft; mash while warm.
Add sugar, coconut and flavoring.
Shape to desired size.
Can be dipped in chocolate.
Cream together cream cheese and oleo.
Add vanilla, powdered sugar and coconut.
Mix well.
Form into balls the size of a walnut.
Roll in cinnamon.
Looks just like an Irish potato! Refrigerate.
mixing bowl, combine the potato, salt and vanilla. Sift the