Rocky Springs Sweet Potatoes

1 (40 oz.) can sweet potatoes in light syrup

1/4 cup (1/2 stick) butter

2 eggs

Dash of cinnamon        

1/2 cup milk

2 Tbsp. corn starch

Mix all ingredients together in blender or food processor, including juice from potatoes.  Mixture will be thin.  Pour into 9 x 14 inch baking dish and bake 15 to 20 minutes at 400 degreees.  Carefully spoon on topping.  Bake 15 to 20 minutes more until golden brown.  Watch carefully to avoid scorching. 

 

Topping for sweet potatoes:

 

1 cup lightly crushed corn flakes

1/2 cup firmly packed brown sugar

1 cup coconut 

1/4 cup (1/2 stick) butter

1/2 cup chopped nuts

Warm over low heat or in microwave until butter is melted.  Stir frequently.

To make this with fresh sweet potatoes:

4 cups mashed sweet potatoes

1/2 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

3 eggs

1 1/2 cups milk

1 tsp. Cinnamon

Combine as above and use same topping

We first ate these sweet potatoes when Ila Willis brought them to the yearly Homecoming held in May at Rocky Springs Methodist Church in Madison County, Florida.  This is a small church that my family belonged to when we lived in Madison.  We liked the sweet potatoes so well, we got the recipe from Ila and now cook them for most Thanksgiving and Christmas dinners.