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Country Kitchen
October 1, 2010 Previous Recipe | Next Recipe
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NORTH CAROLINA'S FAVORITE SWEET POTATO PIE
SWEET POTATO BON-BON CANDY
SWEET POTATO CHEESE BALL DIP
SWEET POTATO PINWHEELS
GARLIC MASHED SWEET POTATOES
SWEET POTATO PARTY PUNCH
GORDIE CARTWRIGHT’S SWEET POTATO CORNBREAD
SWEET POTATO BON-BON CANDY

1 pound dried apricots or peaches, finely chopped
1 1/2 cups cooked, sweet potato puree
4 cups coconut
1 (14-ounce) can sweetened condensed milk
2 cups chopped pecans, toasted
2 pounds powdered sugar

Mix all ingredients in large bowl. Chill 2 hours or until firm enough to shape into 1-inch balls. These can be served with a pecan on top or dipped in white chocolate to coat. Store tightly covered in refrigerator.





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