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).
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.