Pecans and crushed corn flakes give these sweet potato balls texture and crunch, a unique treat that will be the talk of the party!

Sweet Potato Crunchies

3 cups fresh sweet potatoes (yams) cooked and mashed OR 2 (15-ounce each) cans sweet potatoes, drained and mashed
1 tablespoon margarine or butter, softened
1/3 cup packed brown sugar

1/4 cup chopped pecans
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 large egg
3 cups crushed corn flakes

1. Preheat oven to 325°F (160°C).
2. Place the sweet potatoes in a large bowl. Add margarine, brown sugar, pecans, vanilla, flour, and cinnamon; mix well. Beat in the egg.
3. Form the mixture into bite size balls and roll in crushed corn flakes. Place the sweet potato balls on the baking sheet coated with nonstick cooking spray.
4. Bake for about 20 minutes. Serve with toothpicks.

Makes 3 1/2 to 4 dozen.

Recipe provided courtesy of the Louisiana Sweet Potato Commission.