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SweetPotato/Peanut Butter Wheels

1 medium SweetPotato

1 tablespoon margarine or butter

1 teaspoon salt

1 teaspoon vanilla extract

3 (16-ounce) boxes confectioners' (powdered) sugar

1 cup creamy peanut butter

1. Scrub the SweetPotato and boil until tender. Cool and peel. In a food processor puree the SweetPotato with the margarine. Add the salt and vanilla, blending well. Set aside 2 tablespoons of confectioners'sugar gradually until the mixture is the consistency of thick, cooked dough. Wrap in a tea towel and chill.
2. Use enough SweetPotato mixture to roll out a circle 1/4-inch thick and 12-inches in diameter. Keep the remaining SweetPotato mixture covered with a damp tea towel. In a saucepan heat the peanut butter and spread in a thin layer over the rolled out SweetPotato mixture. Roll like a jelly roll. Slice into 1-inch pieces, keeping the round shape. Prepare the remaining SweetPotato mixture and peanut butter. Store the candy in a tightly covered container.

Makes about 4 dozen candies.

Recipe from the Sweet Potato Cookbook by Lyniece North Talmadge, courtesy of North Carolina Sweetpotato Commission.