Mom's Thanksgiving Sweet Potato-Pineapple Balls |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
These are made with canned yams, crushed pineapple and are covered with corn flakes. My Mom got this recipe in the early 1960's and made it every Thanksgiving. The corn flakes add texture and so the balls resemble little porcupines! Note: my husband likes marshmallows with yams so I have since made some with marshmallows inside the balls for those who like it sweet! This year I made half the balls with 3 mini marshmallows that I put put on top in a small indentation. DH's have sugar-free marshmallows which I found on-line (La Nouba brand)! You can also put the yam/pineapple mixture in a ramekin without the cornflakes and just add marshmallows too. Ingredients:
3 (40 ounce) cans yams, drained |
1 (20 ounce) can crushed unsweetened pineapple, drained |
3 cups corn flakes, whole flakes, may need more for coating |
marshmallow (optional) |
Directions:
1. Drain the yams and the pineapple VERY well.
2. Mash the yams and pineapple in a large bowl with your hands or a masher.
3. Roll into baseball size balls and cover in the corn flakes. They look nice with the flakes sticking up.
4. For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the corn flakes; or indent and add marshmallows.
5. Chill balls in the refrigerator to firm up.
6. Place balls on a foil lined cookie sheet and bake, at 350°, to heat through and until cereal starts to brown; about 25 minutes.
7. Easy to serve with a spatula.
8. Since a ball is a portion and you can adjust the size of the balls based on how many guests you have!
|
|