| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 degrees F 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.

Nutritional Facts Per Serving: Calories 206; protein 5 g.; carbohydrate 30 g.; fat 8 g.; cholesterol 65 mg.; Vitamin A 6,738 IU

Recipe courtesy of North Carolina Sweetpotato Commission.