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This recipe for Sweet Potato Pecan Balls, by Carol Latimer-Finethy, is from Cooking in Cottontown,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Carol Latimer-Finethy Added: Tuesday, November 3, 2009
1 (16 oz.) can mashed sweet potatoes 1/2 cup sugar 2 Tbsp. butter or margarine 1/2 tsp. salt 1/4 tsp. cinnamon 1 tsp. vanilla extract 3 cups finely chopped pecans or walnuts 12 tsp. boysenberry or other berry jelly (orange or fig chutney may be substituted)
Combine all ingredients except pecans and jelly in large bowl and blend well with potato masher. Using measuring tablespoon, shape mixture into 2-inch balls. Roll balls in finely chopped nuts. Place on large cookie sheet at least 2 inches apart. Indent top of ball with spoon and fill with 1/2 tsp. jelly or chutney. Bake at 350º for 15 to 20 minutes or until nuts are toasted light brown.
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