Sweet Potato Pudding Recipe - Cooking Index
2 cups | 474ml | Cooked sweet potatoes - * see note |
2 | Eggs - lightly beaten | |
1 cup | 160g / 5.6oz | Brown sugar - packed |
1 cup | 237ml | Milk - <or> |
3 | / cups milk and 1/4c burbon | |
1/4 cup | 49g / 1.7oz | Melted butter |
1 teaspoon | 5ml | Lemon rind |
2 teaspoons | 10ml | Lemon juice |
1/4 teaspoon | 1.3ml | Ginger |
1/4 teaspoon | 1.3ml | Ground cloves |
1/2 teaspoon | 2.5ml | Cinnamon |
1/2 teaspoon | 2.5ml | Salt |
1 cup | 146g / 5.1oz | Walnuts - coarsely chopped |
*Or 1 large can cut sweet potatoes.
Put potatoes in mixing bowl, add eggs, and mix well. Gradually beat in the sugar. Stir in milk, butter, lemon rind and juice. Add the spices and salt. Mix together thoroughly, adding the nut meats last. Pour into a greased baking dish, not too deep. Bake at 350 for 30 minutes or until set.
Makes 6 servings
Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974
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