Try a new twist with sweet potatoes this Thanksgiving

I've been looking for a good recipe for Sweet Potato Balls to make for Thanksgiving. I had some delicious ones at a big pot-luck, but didn't get the recipe, so I've been searching. 

I found two recipes that I tried, and they were both good, but the first one was a whole lot more trouble. It was delicious, but had to be deep-fried and took a lot longer. However, the recipe says they can be made up ahead of time and frozen, then fried at the last minute. I haven't tried doing that yet.

The second recipe has crushed pineapple added, and is baked, not fried. It is super easy and quite tasty. If anyone out there has a better recipe, please share it with me.

Eva Branscum's Sweet Potato Balls   7-9 medium sweet potatoes 3/4 c. sugar 1/2 stick butter 1 t. vanilla 1 bag large marshmallows Beaten egg white Crushed cornflake crumbs Oil for frying  

Cook sweet potatoes till soft and mash to make 3-4 cups. Add sugar, butter and vanilla to sweet potatoes. Place in refrigerator overnight. Next day take out and use mixture to cover a large marshmallow, then dip in egg white, then roll in crushed cornflakes and deep-fry in hot oil. The balls may be made up ahead of time and frozen, then fried at the last minute. Serves 8.

Sweet Potato Balls No. 2   2 large sweet potatoes 1 (8oz) can crushed pineapple, drained well 1 T. butter 1/2 t. salt 1/2 t. cinnamon 1/3 c. cornflakes, crushed (can also use wheat germ)   Cook, peel and mash potatoes. Drain pineapple very well, then add to potatoes along with butter, salt and cinnamon. Shape into small balls. Roll in cornflake crumbs. Arrange on greased baking sheet and bake for 30 minutes at 400 degrees. Serve hot or cold. Serves 8.