"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 (16 oz) can mashed sweet potatoes 1/2 c sugar 2 T butter/margarine 1/2 t salt 1/4 t cinnamon 1 t vanilla extract 3 c finely chopped pecans 12 t raspberry or other berry jelly
Combine all ingredients except pecans and jelly in a large bowl and blend well with a potato masher. Using a measuring tablespoon, shape mixture into 2-inch balls. Roll balls in finely chopped pecans. Place on a large cookie sheet at least 2 inches apart. Indent top of all with spoon and fill with 1/2 teaspoon jelly. Bake at 350º for 15 to 20 minutes or until nuts are toasted light brown.
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