My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 28, 2010

Sweet Potato Pudding

Why don't I cook more sweet potatoes, I love them. I would much rather have a baked sweet potato than a regular baked potato. It is so easy to get into a food rut. Don't let that happen, your children and grandchildren need the opportunity to experience all foods.

What a wonderful versatile dish this is. It makes a fabulous dessert served with a simple sugar cookie on the side and a dollop of whipped cream, or as a side dish for those wonderful big holiday dinner.

Please don't omit the grated rind of the lemon and orange. I have, and it really is not the same.

Sweet Potato Pudding
8 servings
print recipe

4 cups grated sweet potato
Grated rind of 1 lemon
Grated rind of 1/2 orange
2 eggs beaten
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
2/3 cup milk
1/3 cup good bourbon
1/2 cup melted butter

Mix sweet potatoes, lemon and orange peel. Beat eggs and sugar and stir into potato mixture; then add the spices, molasses, milk, bourbon, and butter. Mix thoroughly and put in buttered 2-quart casserole. Bake at 325 degrees F. for 1 hour. This can also be baked in individual custard cups. Reduce your cooking time accordingly.

1 comment:

  1. When you start making sweet potato pudding, you are pining for fall. At least that happens with me. I get a sudden urge for pumpkin pie. I love sweet potatos. My mother would make a pork roast and roasted sweet potatos and brussels sprouts. YMMM


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