POTATO CANDY

1/4 cup cooked white potatoes
confectioners sugar
1 tsp vanilla
peanut butter

Mash potaoes, add vanilla, and approximately 1 box of confectioners sugar until soft dough is formed.

Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight.

Cut into pieces and serve - may sprinkle with confectioners sugar if desired.

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POTATO CANDY

1 medium baking potato
1/2 cup dates
1/4 cup dried figs
1/2 cup golden raisins
2 tablespoons dark raisins
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring or almond extract
5 2/3 cups (1 1/4 pounds) powdered sugar, sifted
1/2 cup powdered sugar (for coating candy)
1/2 cup ground nuts (for coating)

Bake or microwave the potato until a fork pierces it easily.

While it's cooking, grind the dates, figs, and raisins in a food mill or chop finely in a food processor.

While the potato is still warm, scoop out the contents. Mash well. Mix in vanilla, maple or almond extract, and 5 2/3 cups powdered sugar until you have a stiff, workable dough. Add the fruit and mix well. Refrigerate for an hour or so.

Then shape into rolls 1 inch to 1 1/2 inches in diameter. Roll in 1/2 cup powdered sugar and ground nuts. roll up in plastic wrap and refrigerate a day or two.

Slice into desired-size pieces. Store in refrigerator; bring to room temperature to serve. Keep pieces covered or they will dry out quickly.

VARIATION:
Instead of long rolls, the candy may be shaped into bonbon pieces or used to stuff dried fruits.