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Orange Creamsicle

2 pounds sweetpotatoes

1/2 cup orange juice

1 cup water

3 cups granulated sugar

2 (3-inch) cinnamon sticks

4 large egg yolks, beaten

1/4 cup golden raisins, chopped

1/2 teaspoon ground ginger

1 tablespoon grated orange peel

1 teaspoon vanilla extract

1. In a saucepan, cook sweetpotatoes in boiling salted water until tender. Drain and allow to cool to room temperature. Peel and mash or puree until smooth.
2. In medium saucepan, combine orange juice, water, sugar and cinnamon sticks. Bring to boil; reduce heat to medium and cook until mixture coats the back of a spoon, about 7 minutes. Remove from heat. Remove and discard cinnamon sticks.
3. In large saucepan, gradually blend syrup into mashed sweetpotatoes. Cook over medium heat, stirring until mixture pulls away from the sides of the pan. Blend 1/2 cup mixture into egg yolks; blend into mixture in saucepan. Add remaining ingredients. Cook, stirring for 5 minutes.
4. Spoon into serving dishes. Chill until ready to serve.
5. If desired, garnish with non-dairy whipped topping or whipped cream and toasted almonds and mint leaves.

Makes 4 servings.

Note: For a Flavor Variation: In saucepan, blend 1 (3-ounce) package vanilla pudding and pie filling, 1 tablespoon instant coffee and 3 cups milk. Cook according to package directions. Serve warm or chilled over sweetpotato pudding

Recipe provided courtesy of North Carolina Sweetpotato Commission.