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  • 1 1/2 cups baked mashed sweet potatoes (about 2 large sweet potatoes)
  • 1/3 pound butter, softened
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 1 1/2 teaspoons milk
  • 1 teaspoon cinnamon
  • 2 tablespoons white rum, optional
  • 1 1/2 cups angel flake coconut
  • 2 pounds powdered sugar, plus more for rolling


  1. Place roasted sweet potatoes, butter, milk, vanilla and almond extracts, cinnamon and rum (if using) in a food processor and process until smooth. Place the potato mixture in the bowl of an electric mixer fitted with paddle blade.
  2. Add coconut and 1 pound of the sifted powdered sugar. Mix well. Add more sugar one cup at a time until you reach a consistency of hard cookie dough. Shape into balls about 1 1/2 inches around. Dust with powdered sugar. Refrigerate until serving time.

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The recipe was originally published as Tropical Sweet Potato Bonbons on

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