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4 to 6 sweet potatoes (medium in size)
Cook the sweet potatoes in water until soft. Drain the water, leaving a very small amount to help with the mashing. I use a potato masher, but if you prefer you can put in a processor. Add the syrup and cinnamon.
Put in baking dish. Cover with corn flakes (not crumbs). Sprinkle with brown sugar. Bake at 350°F for about 15 minutes or until flakes are slightly golden in color.
Note: You can substitute the maple syrup with a few drops of maple flavoring and thereby reduce the sugar. Maple flavoring is available in the US. I have never seen it in Israel.
Variation: If you want more of a souffle-type dish, you can add 2 eggs to the mixture before putting in the baking dish.
Poster's Notes:
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
2 tablespoons maple syrup
1/2 tsp. cinnamon
Corn flakes
Brown sugar
This is one of my favorite sweet potato recipes and everyone really likes it.