August 7, 2010

Sweet Potato Pecan Balls

2 to 3 lbs. sweet potatoes
1 (8oz) can. sliced pineapple
4 tbsp. margarine
1/4 cup. brown sugar
2 tbsp. honey
2 tbsp. pineapple juice
1/2 cup. chopped pecans


    Cook, skin, and mash potatoes or use canned. Drain pineapple and reserve juice. Melt margarine in saucepan, stir in brown sugar, honey, and pineapple juice.
    Cook until sugar is dissolved, Pour into a 9 x 13 inch casserole dish. Place pineapple slices in the syrup, turning once. Mix 1/4 cup pecans with mashed potatoes and form into balls. Place on pineapple slices and sprinkle remaining nut on top.
 Bake at 350 F for 20 minutes or until throughly heated.

6 servings

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