Sweet Potato Crunchies

by Anne Papina on October 4, 2003

Sweet Potato Crunchies
Prep time
Cook time
Total time
Contributed with permission by Louisiana Sweet Potatoes and ARA Content
Recipe type: Snack
Cuisine: American
Serves: 12
  • 3 cups fresh sweet potatoes (yams) cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed
  • 1 tablespoon margarine
  • ⅓ cup brown sugar
  • ¼ cup chopped pecans
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • ¼ teaspoon cinnamon
  • 1 large egg
  • 3 cups crushed corn flakes
  1. Preheat oven to 325 degrees.
  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.
  4. Place the sweet potato balls on the baking sheet coated with nonstick cooking spray and bake for about 20 minutes. Serve with toothpicks. Makes 3½ to 4 dozen.


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