1 sweet potato
1 tsp vanilla extract
2 pound confectioners sugar
½ cup creamy peanut butter
Pierce the sweet potato with a fork and cook in a microwave oven on high until very tender, which takes 5 to 7 minutes. Let cool completely. Remove the skin.
With a potato masher or in bowl of a stand mixer fitted with the paddle attachment, mash the potato until very smooth. Stir in the vanilla.
Gradually add the confectioners’ sugar, 1 cup at a time, mixing until soft, slightly sticky dough forms. (It will be the consistency of cookie dough.)
Place the dough in between 2 layers of waxed paper dusted with additional confectioners’ sugar. Roll the dough into a 9x12-inch rectangle about ¼-inch thick; spread the dough with the peanut butter.
Starting at a long side of the rectangle, roll the dough into a log using the waxed paper to shape it. If the dough begins to stick the to paper, place in refrigerator for 5 minutes.
Wrap the dough in waxed paper and refrigerate for at least 2 hours. Slice into ¼-inch-thick pieces. Serve.
Store in an airtight container for up to to 3 days.
Sugar: 25g
:
Calcium: 4mg
Calories: 125kcal
Carbohydrates: 27g
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 45mg
Protein: 1g
Saturated Fat: 1g
Sodium: 20mg
Vitamin A: 891IU
Vitamin C: 1mg
