Be the first to Ingredients:
- 1 pound dried apricots, finely chopped
- 4 cups flaked coconut
- 2 cups chopped pecans, toasted*
- 1 1/2 cups cooked sweet potato pureé
- 1 can sweetened condensed milk (14 oz)
- 2 pounds powdered sugar
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.
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