Sweet Potato Balls

Sweet Potato Balls

1 (20 ounce) can sliced pineapple
1 (28 ounce) can sweet potatoes or yams
1 cup brown sugar
2 tablespoons margarine, softened
1/4 teaspoon lemon extract
Cinnamon, to taste
Nutmeg, to taste
10 red maraschino cherries
2 cups corn flakes, crushed
3 tablespoons brown sugar

Drain the sliced pineapple. Mix crushed corn flakes and 3 tablespoons brown sugar in a shallow dish and set aside. Spray a cookie sheet with Pam?. Place 10 slices of pineapple on cookie sheet. Drain sweet potatoes. Mash them with a fork. Add 1 cup brown sugar, lemon extract, cinnamon, nutmeg and margarine. Beat with an electric mixer until fairly smooth. With your hands, form 10 balls of the sweet potato mixture and roll in corn flakes mixture, coating well. Place a ball on each pineapple slice and top with a cherry. Refrigerate until ready to bake. Dot with extra butter and bake at 350 degrees F for 25 minutes.

Hawaiian Yams

Hawaiian Yams

2 cups cooked, mashed sweet potatoes
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 (3 1/2 ounce) can coconut
1 (5 ounce) can evaporated milk

Mix together potatoes, eggs, salt, vanilla extract and sugar with electric mixer. Mix in coconut and milk. Pour into large pie pan or small casserole dish. Bake 45 minutes at 350 degrees F.

Pour and spread Topping over the top of potatoes after they are removed from oven. Cool about 10 minutes before serving.

Topping
1 (8 ounce) jar maraschino cherries
with juice
1 (8 ounce) can crushed pineapple with juice
1 1/2 tablespoons cornstarch
3/4 cup granulated sugar

Mix together topping ingredients in saucepan. Boil for 2 minutes, stirring constantly.

Bourbon Sweet Potatoes

Bourbon Sweet Potatoes

4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans

Scrub the potatoes. Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.

Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned.