Mom'S Thanksgiving Sweet Potato-Pineapple Balls

• 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
• marshmallows (optional)

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 350u0b0, 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!

yams, unsweetened pineapple, corn flakes, marshmallows

Taken from www.food.com/recipe/moms-thanksgiving-sweet-potato-pineapple-balls-143879 (may not work)