Orange Creamsicle

Recipe courtesy of the North Carolina Sweet Potato Commission.

Recipe Ingredients:

2 pounds North Carolina sweet potatoes
1/2 cup orange juice
3 cups granulated sugar
2 cinnamon sticks
4 egg yolks, beaten
1/4 cup golden raisins, chopped
1/2 teaspoon ground ginger
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 cups water

Cooking Directions:

1. In a saucepan, cook sweet potatoes in boiling salted water until tender. Drain and cool to room temperature. Peel and mash or purée 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 sweet potatoes. Cook over medium heat, stirring until mixture pulls away from the sides of the pan.
4. Blend 1/2 cup mixture into egg yolks; blend into mixture in saucepan.
5. Add remaining ingredients. Cook, stirring for 5 minutes. Spoon into serving dishes. Chill until ready to serve.
6. If desired, garnish with whipped topping or whipped cream and toasted almonds and mint leaves.

Makes 4 servings.

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

Nutritional Information Per Serving (1/4 of recipe): Calories: 430; Total Fat: 3g; Cholesterol: 106mg; Total Carbs: 101g; Protein: 3g; Sodium: 32mg; Potassium: 243mg.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.