| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Candy Kisses

2 cups SweetPotatoes, cooked and mashed

1 cup crushed pineapple, undrained

1/2 teaspoon salt

1/4 teaspoon cream of tartar

2 cups brown sugar, firmly packed

2/3 cup boiling water

1 cup almonds, shelled

1. In saucepan combine the SweetPotatoes, pineapple, and salt. Simmer for about 5 minutes, stirring constantly.
2. Dissolve the cream of tartar and brown sugar in the boiling water. Add to the SweetPotato mixture. Cook over low heat until a soft ball is formed when a drop is placed in cold water.
3. Remove from the heat and beat until smooth and shiny. Mix in the almonds. Drop by a teaspoon onto a buttered surface.

Makes 6 dozen pieces.

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