1 1/4 cups cooked mashed sweet potatoes
1/2 cup sugar
2 tbsp. butter, softened
1/2 tsp. salt
1/4 tsp. cinnamon
1 tsp. vanilla
3 cups ground pecans
1/4 cup strawberry jelly

Combine all ingredients except pecans and jelly. In a large bowl, blend well with a potato masher. Shape into balls, using a measuring tbsp. for each. Roll balls in ground pecans until coated. Place on a large cookie sheet at least two inches apart. Indent top of each ball with a spoon and fill with 1/2 tsp. jelly.

Bake in preheated 350°F oven 15 to 20 minutes or until nuts are lightly toasted.

Yield, about 24 balls.