Sweet potatoes and fall, Thanksgiving, Christmas all seem to go together. I love nothing better than a delicious baked sweet potato, even without the butter or sugar that are often on top. The following recipe was given to me by my good friend and fellow coworker in Sierra Leone in the 1970's, Margaret Phillips. I have been using it ever since for the holidays. The dish is very different than your usual sweet potato casserole with the marshmallows. It is made from raw, grated sweet potato and has pineapple in it. The recipe is for a side dish but is sweet enough to also be used for a dessert. I love it along side turkey and dressing with the other "fixin's". I usually double the recipe for family gatherings.
Sweet Potato Pudding
2 cups raw sweet potato, grated
1 1/4 cup white sugar
2 eggs
1 cup milk
4 Tbsp. butter
2 Tbsp. flour
1 cup crushed pineapple, drained
1 tsp. salt
1. Cream the butter and sugar. Add eggs and mix.
2. Add the flour and all other ingredients, except the sweet potatoes and mix well.
3. Add the grated sweet potatoes and mix.
4. Pour mixture into a 9 x 13 inch greased pan or a 2 quart casserole. (I like it thinner in the 9 x 13 pan).
5. Cover and bake for one hour at 375 degrees.
6. Then uncover and bake another 30 minutes.
Serve with any meal as a side dish.
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