Sweet Potato Crunchies

[Guest guest]

Sweet Potato Crunchies

 

3 cups fresh sweet potatoes, cooked and mashed or 2 15 ounce each cans sweet

potatoes, drained and mashed

1 tablespoon butter, softened

1/3 cup packed brown sugar

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 degrees.

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.