Ingredients for Sweet Potato Crunchies
- 2 cups mashed sweet potatoes (about 2 (15-ounce) cans, drained and mashed, or equivalent fresh, cooked sweet potatoes)
- ½ cup (1 stick) margarine, softened
- ¾ cup packed light brown sugar
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 large egg
- Corn Flakes
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How to Make Sweet Potato Crunchies
- Preheat oven to 325°F (160°C).
- Lightly grease a baking sheet with non-stick cooking spray.
- In a large bowl, combine: 2 cups mashed sweet potatoes (about 2 15-ounce cans, drained and mashed, or equivalent fresh, cooked sweet potatoes), ½ cup (1 stick) margarine, softened, ¾ cup packed light brown sugar, ½ cup chopped pecans, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, and 1 teaspoon ground cinnamon.
- Mix well using a hand mixer or electric beater until smooth and well combined. (Tip: Beating the wet ingredients before adding the flour will create a smoother, more tender texture).
- Beat in 1 large egg until just combined.
- Roll the mixture into bite-sized balls (approximately 1 inch in diameter).
- Roll each ball in crushed corn flakes until fully coated.
- Place the sweet potato balls onto the prepared baking sheet, leaving some space between each.
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the centers are heated through.
- Let cool slightly on the baking sheet before serving. Enjoy with toothpicks!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
3g
Carbs
10g
