Sweet Potato Crunchies
Pecans and crushed corn flakes give these sweet potato balls texture and crunch, a unique treat that will be the talk of the party!
3 cups fresh sweet potatoes, 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
- Preheat oven to 325°F (160°C).
- Place the sweet potatoes in a large bowl. Add margarine, brown sugar, pecans, vanilla, flour, and cinnamon; mix well. Beat in the egg.
- 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.
- Bake for about 20 minutes. Serve with toothpicks.
Makes 3 1/2 to 4 dozen.
Recipe provided courtesy of the Louisiana Sweet Potato Commission.