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Desserts - Pecan-covered Sweet Potato Balls

  • 2 cups mashed
  • sweet potatoes
  • ½ cup finely crushed
  • corn flakes
  • 2/3 cup chopped pecans
  • 1 can sliced pineapple,
  • drained
  • ½ cup sugar
  • 2 tbsp. honey
  • 2 tbsp. butter
  • 1 tbsp. water

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.
Submitted By: Jo Ann Hughes
Tompkinsville, KY
Macon-Trousdale Farmers Co-op
Number of Servings: 0
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