Streusel Crusted Sweet Potato Balls

• 2-1/2 cups Sweet Potatoes, Baked, Peeled And Mashed
• 3/4 teaspoons Salt
• 1/8 teaspoons Cayenne Pepper
• 2 Tablespoons Melted Butter
• 1/2 cups Mini-marshmallows, Chopped
• 2 whole Egg Whites
• 1 teaspoon Water
• 3/4 cups Pecans, Finely Chopped
• 1/2 cups Quick Cooking Oats
• 1 Tablespoon Brown Sugar

1. First: Bake 3-4 sweet potatoes at 400 degrees until soft. Allow to cool and refrigerate. Best if baked a day or two ahead of time. When ready to prepare the recipe, peel and mash potatoes with a fork or masher.
2. Second: Season with salt and pepper. Add butter and marshmallows. Refrigerate if mixture is not already cold.
3. Third: Mix egg whites and water with a fork. Combine pecans, oatmeal and brown sugar and spread on waxed paper or a large plate.
4. Fourth: Make balls approximately 1/4 to 1/3 cup size. I don surgical gloves for this part. (Since I live in latex gloves all day, it's only natural to keep a box in my kitchen drawer. They are quite useful in cooking.) Roll balls in egg whites and then the pecan-oatmeal mixture mixture.
5. Fifth: Spritz balls with "spray butter." (If you don't have this, you could pour melted butter over the balls but be careful-high calorie alert!) Bake at 400 degrees for 20 minutes or until slightly brown and heated through.
6. Easier to serve if allowed to cool for about 30 minutes while you finish dinner.

sweet potatoes, salt, cayenne pepper, butter, minimarshmallows, egg whites, water, pecans, quick cooking oats, brown sugar

Taken from tastykitchen.com/recipes/sidedishes/streusel-crusted-sweet-potato-balls/ (may not work)