Sweet Potato Bon-Bon Candy

This delicious treat is fun and easy to make.

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

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.