- 6 medium sweet potatoes
- 1/2 cup honey
- 1 cup Corn Flake crumbs
- 2 tbspns butter
- 1 tspn salt
Dips sweet potato slices in honey and roll in salted Corn Flake crumbs. Place in greased baking dish and dot with butter.
Bake in hot oven, 425 degrees, about 25 minutes. Serves six.
(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Ruth S. Bush.)
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