2 1/4 lb. sweet potatoes, fresh
4 oz. non-fat dry milk
1/2 c. low cholesterol egg product
3/4 tsp. salt
1/4 tsp. nutmeg
1/4 c. brown sugar
1 c. walnuts
1 c. cornflakes, crushed

Boil sweet potatoes until tender. Mash on low speed of mixer. Add milk, beaten eggs, salt, nutmeg, and brown sugar; blend on low speed of mixer until well blended. If too dry add a little water. The mixture should be thick enough to form balls. Shape potato mixture into 2 inch balls. Roll in corn flake crumbs. Place on greased baking sheet. Bake at 350 degrees for 40 minutes until browned. Serves 12.