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Sweet Potato Crunchies

Great party snacks or appetizers.
Makes 3 1/2 to 4 dozen.

3 cups fresh sweet potatoes / yams cooked OR 2 (15 oz.) cans sweet potatoes drained, and mashed
1 Tbs butter
1/4 cup brown sugar
1 tsp vanilla
2 Tbs whole grain flour, enough to take up excess moisture
4 - 5 Tbs pecans, ground
1/4 tsp cinnamon
1-2 large eggs
3 cups corn meal

Place the sweet potatoes in a large bowl. Add butter, brown sugar, pecans, vanilla, flour, and cinnamon, mix well. Beat in the egg(s). Form the mixture into bite size balls and roll in corn meal. Heat oven to 325 degrees F. Place the potato balls on the baking sheet coated with oil and bake for about 20 minutes. Serve with toothpicks.

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