2 c. cooked, mashed sweet potatoes
Cinnamon and nutmeg to taste
1/2 c. finely crushed corn flakes
8 slices pineapple
1/2 c. sugar
Butter
2/3 c. chopped pecans
2 tbsp. honey
1 tsp. water

Season hot sweet potatoes with butter, cinnamon and nutmeg. Add corn flakes and sugar. Shape into 8 balls. Roll in chopped pecans. Chill overnight. Arrange on pineapple slices in buttered baking dish. Bake at 375 degrees for 15 minutes.

Combine 2 tablespoons butter, honey and water in small saucepan. Cook over low heat, stirring frequently, until boiling. Boil 1 minute. Spoon over potato balls. Bake 5 minutes longer. Yields: 8 servings.