"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sweet Potato Pecan Balls Recipe

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This recipe for Sweet Potato Pecan Balls, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LTJG Danica Middlebrook
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350 for 15 to 20 minutes or until nuts are toasted light brown.

Number Of Servings:
Number Of Servings:
24 balls

 

 

 

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