Sweet Potato Balls

Bake sweet potatoes in a 350°F oven for 1 hour or until soft.

Remove from oven and set aside until cool enough to handle.

Cut cooked potatoes in half and scoop flesh from skins and place into a bowl.

Discard skins.

Add margarine, salt, nutmeg, cinnamon, maple syrup and orange juice to the bowl and mix well.

Turn mixture onto a clean work surface and divide into 12 even portions.

Roll each portion into a ball approximately 2 inches in diameter. (Wet hands with water or oil to make it easier.)

Lightly spray a baking sheet with olive oil.

Place cored pineapple slices on sheet.

Roll each ball in crushed pecans and place a coated sweet potato ball in the center of each pineapple slice.

Repeat with remaining ingredients.

Lightly spray top of each ball with olive oil.

Bake for 15 to 20 minutes.

Optional: For extra kid appeal, roll half of the ball in pecans (to make "hair") and press raisins into the plain part of the ball to make a face (eyes, nose, mouth) prior to baking. Also, try adding one medium banana to sweet potatoes when mashing them for an exciting flavor.