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Sweet Potato Candy Kisses

2 cups Sweet Potatoes, 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 Sweet Potatoes, 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.

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