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Sweet Potato Crunchies recipe

Pecans and crushed corn flakes give thesesweet potato balls texture and crunch, a unique treat that willbe the talk of the party!

Recipe: Sweet Potato Crunchies

3 cups fresh sweet potatoes (yams) cookedand mashed OR 2 (15-ounce each) cans sweet potatoes, drainedand mashed
1 tablespoon margarine or butter, softened
1/3 cup packed brown sugar1/4 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 ballsand roll in crushed corn flakes. Place the sweet potato ballson the baking sheet coated with nonstick cooking spray.
  • Bake for about 20 minutes. Serve withtoothpicks.

    Makes 3 1/2 to 4 dozen.

    Recipe provided courtesy of the LouisianaSweet Potato Commission.

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  • Comments

    1 Comment


    I grated these too thin and they became more like clumps of shaved sweet potato. Still yummy though! Used them to top tonight s dinner soup. Will try to grate larger next time. Sadly, my processor apparently has no julienne blades that fit it, and my landlords didn t spring for anything above does the oven work? good.

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