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.