3 pounds sweet potatoes or 1 medium-large butternut squash (or any winter squash), cooked until tender

½ c. sucanat or honey 1 tsp. vanilla

½ tsp. salt ½ c. milk

2 eggs ¼ c. melted butter

Mash all ingredients together and put into a 9” square pan (or 9 by 13 pan).

Top with:

1 c. chopped pecans 1 c. (or less) honey or succanat

1/3 c. flour 1/3 c. melted butter

Mix into a crumble and sprinkle over squash/potatoes. Bake at 350 degrees for 35 min. Received from Shirley Reese.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s