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Desserts -
Pecan-covered Sweet Potato Balls
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| INGREDIENTS |
- 2 cups mashed
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sweet potatoes
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½ cup finely crushed
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corn flakes
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2/3 cup chopped pecans
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1 can sliced pineapple,
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drained
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½ cup sugar
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2 tbsp. honey
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2 tbsp. butter
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1 tbsp. water
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| INSTRUCTIONS |
| Season sweet potatoes to taste. Combine with corn flakes and shape into 8 balls. Roll in chopped pecans and chill 30 to 40 minutes or overnight. Arrange pineapple slices in buttered 8x10 glass baking dish. Top each with a sweet potato ball and bake in 375° oven for 15 minutes. Combine sugar, honey, butter, and water in a small saucepan over low heat, stirring frequently. Bring to boiling point and boil one minute. Remove pineapples and sweet potato balls from oven. Spoon hot syrup over each and bake 5 minutes longer. |
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