Ingredients
1 1/2 pounds sweet potatoes, peeled and cubed
1 egg
1/2 cup milk
1/4 cup GOLDEN BLOSSOM HONEY
3 Tablespoons butter, melted
1/4 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup light brown sugar, packed
1/3 cup flour
2 Tablespoons butter, cut into small cubes
3/4 cup pecans, chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 350°.
Cook cubed potatoes in boiling water for 10 to 15 minutes or until tender. Drain and set aside.
In a large bowl, beat egg well. Add milk, honey, 3 Tablespoons butter, cinnamon and vanilla. Whisk until well combined. Add potatoes cubes and stir. Spray a 2 quart baking dish with non-stick cooking spray. Pour mixture into baking dish.
In a small bowl, mix together brown sugar and flour. Add pecans and 2 Tablespoons of cubed butter. Stir mixture with a fork until crumbly and distribute evenly on top of potatoes. Bake uncovered for 25 minutes. To brown topping, place pan under broiler for several minutes, being careful not to burn.
Serves 8
Cook cubed potatoes in boiling water for 10 to 15 minutes or until tender. Drain and set aside.
In a large bowl, beat egg well. Add milk, honey, 3 Tablespoons butter, cinnamon and vanilla. Whisk until well combined. Add potatoes cubes and stir. Spray a 2 quart baking dish with non-stick cooking spray. Pour mixture into baking dish.
In a small bowl, mix together brown sugar and flour. Add pecans and 2 Tablespoons of cubed butter. Stir mixture with a fork until crumbly and distribute evenly on top of potatoes. Bake uncovered for 25 minutes. To brown topping, place pan under broiler for several minutes, being careful not to burn.
Serves 8
