2 c. mashed sweet potatoes
1/2 c. finely crushed corn flakes
1 lg. can sliced pineapple
1/2 c. butter
Chopped nuts
1/2 c. sugar
2 tbsp. honey
1 tbsp. water
Chopped nuts

Season mashed sweet potatoes to taste. Combine with corn flakes. Shape into 8 balls; roll in chopped nuts. Chill 40 minutes or overnight.

Arrange drained pineapple slices in buttered 8x10x2 inch pan, top each slice with sweet potato ball. Bake in oven at 375 degrees for 15 minutes.

Combine sugar, honey, butter and water in pan over low heat, stirring frequently. Bring to boiling point. Boil 1 minute. Remove pineapple potato balls from oven and spoon hot syrup over each ball. Bake 5 minutes.