Thursday, April 23, 2015

Honey Sweet Potatoes with Corn Flakes (1946)

  • 6 medium sweet potatoes
  • 1/2 cup honey
  • 1 cup Corn Flake crumbs
  • 2 tbspns butter
  • 1 tspn salt
Scrub sweet potatoes thoroughly and cook in boiling water until tender.  Peel and cut in slices 1/2-inch thick.

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.)

More "Secrets from Pocono Kitchens"

Banana Fritters with Lemon (1946)

Hot Dandelion Dressing with Bacon (1946)

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