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Sweet Potato Balls for 50


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12 lbs. cooked sweet potato
1 cups melted margarine
4 cups brown sugar
1 1/2 cups melted margarine
50 pecan halves - 2 lbs.
4 teaspoon salt
2 teaspoon grated orange rind
16 cups corn flakes, crushed

Mash potatoes until light and fluffy. Add seasonings. Cool and shape into small balls around a marshmallow. Dip ball in melted oleo and roll in crushed
corn flakes. Top with a pecan half and bake 7 to 8 minutes at 450 degrees.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.