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SWEET POTATO CRUNCHIES

Great party snacks or appetizers.
Also see Article: Louisiana Sweet Potatoes

Makes 3 1/2 to 4 dozen

INGREDIENTS

• 3 cups fresh sweet potatoes (yams) cooked and mashed or 2 (15 oz.) can sweet potatoes, drained and mashed
• 1 tbsp. margarine
• 1/3 cup brown sugar
• 1/4 cup chopped pecans
• 1 tsp. vanilla
• 2 tbsp. flour
• 1/4 tsp. cinnamon
• 1 large egg
• 3 cups crushed corn flakes
 

DIRECTIONS

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 and bake for about 20 minutes.

Serve with toothpicks.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org