Sweet potato

SWEET POTATO
Ingredients2 cups pecans, chopped and toasted4 cups coconut, flaked450g/16 oz dried apricots, finely chopped 1½ cups sweet potato, puréed and cooked1 can (14oz) low-fat sweetened condensed milk120g/4 oz caster sugar

Method1. To toast nuts, spread out in a single layer on a baking sheet. Toast in a 180C/350F/Gas 4 oven, stirring occasionally, for 10-15 minutes. Cool.2. Mix all ingredients in large bowl. 3. Chill for two hours or until firm enough to handle. 4. Shape chilled mixture into 1-in balls. 5. To make these more attractive, press a pecan into each bon bon before serving. 6. Store in a tightly covered container in the fridge. Find more recipes from the BBC Three series Honey We're Killing the Kids.