Serve this festive pudding side dish with country ham or roasted chicken or turkey.

Southern Sweet Potato Pudding

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

1. 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.
2. Bake at 300°F (150°C) for 1 1/2 hours or until pudding is set.

Makes 12 servings.

Note: 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.