Bring a medium pot of water to a boil and add the potato. Lower the heat and cook for 30-45 minutes or until the spud is fork tender.
When cool enough to handle (but still warm), peel the potato and mash along with coconut oil, making sure to get it as smooth as possible. Stir in the sugar, coconut and vanilla extract until everything is evenly distributed and well combined. Mixture will be soft, but at this point it should be able to hold it's shape, if not add a bit more coconut and/or sugar. Using a small scoop or teaspoon, portion the mixture into balls and let them chill for about an hour.
Once the candies are firm, pour about 1/4 cup of cinnamon into a medium bowl. Form the chilled balls into potato-like shapes and roll each in cinnamon, adding more cinnamon to the bowl if necessary. Place in mini cupcake papers. Serve immediately or store well wrapped at room temperature or in the fridge. Makes about 24-30 bon bons.