1 medium baking potato
1/2 cup dates
1/4 cup dried figs
1/2 cup golden raisins
2 tablespoons dark raisins
1/2 teaspoon pure vanilla extract
1/2 teaspoon maple flavoring or almond extract
5 2/3 cups (1 1/4 pounds) powdered (confectioners) sugar, sifted
1/2 cup powdered sugar (for coating candy) 1/2 cup ground nuts (for coating)

Bake or microwave the potato until a fork pierces it easily. While it's cooking, grind the dates, figs, and raisins in a food mill or chop finely in a food processor. While the potato is still warm, scoop out the contents. Mash well. Mix in vanilla, maple or almond extract, and 5 2/3 cups powdered sugar until you have a stiff, workable dough. Add the fruit and mix well.

Refrigerate for an hour or so. Then shape into rolls 1 inch to 1 1/2 inches in diameter. Roll in 1/2 cup powdered sugar and ground nuts. roll up in plastic wrap and refrigerate. Let set a day or two, then slice into desired-size pieces.

Store in refrigerator; bring to room temperature to serve. Keep pieces covered or they will dry out quickly.