Southern Sweet Potato Pudding
Serve this delicious Southern sweet potato pudding side dish with country ham or roasted poultry.
6 cups grated sweet potatoes (about 3 medium)
2 1/2 cups milk
3 large eggs, slightly beaten
1 cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 cup lightly toasted chopped almonds
1 teaspoon grated orange peel
2 tablespoons softened butter
- In bowl, combine sweet potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well. Stir in almonds and orange peel. Spoon into buttered 2-quart shallow baking dish. Dot with butter.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours or until pudding is set.
Makes 12 servings.
Tip: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.
Recipe courtesy of North Carolina Sweetpotato Commission.