1. Line an 8x8" baking pan with waxed paper and set aside. Fill a small saucepan with 1" water and place a steamer basket on top. Add potato, cover, and bring to a boil. Reduce heat to medium and cook until potato is very tender, about 10 minutes; transfer to a small bowl and mash until smooth.

2. In a large bowl, mix sugar, coconut, vanilla, and salt. Add 1/2 cup hot mashed potato and mix, adding more sugar 1 tablespoon at a time if mixture is sticky. Press into prepared pan and refrigerate until firm, at least 2 hours.

3. Add 2" water to saucepan and bring to a simmer over medium. Set a heatproof bowl on top (bottom should not touch water), add chocolate and oil, then stir until melted and smooth.

4. Cut filling into 1" squares, then dip into chocolate using a fork. Let excess drip off, then transfer to a wax paper-lined baking sheet. Refrigerate until hard, about 30 minutes. Store in refrigerator for up to 1 week.

Source: Hannaford fresh Magazine, December 2021