| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Puddings, Desserts, Potatoes | 8 | Servings | |
INGREDIENTS
| 5 | c | Sweet Potatoes, Raw; coarsely grated |
| 3/4 | c | Brown Sugar, Packed * |
| 1 1/2 | c | Milk |
| 1/2 | c | Butter; melted |
| 3 | Eggs; well beaten | |
| 1/4 | ts | Nutmeg; grated |
| 1/2 | ts | Ground Cinnamon |
| 1/4 | ts | Ground Allspice |
| 1/4 | ts | Ground Cloves |
| 1/2 | c | Seedless Raisins |
| 1/2 | c | Coconut, Shredded; fresh or prepared* |
| 1/2 | c | Pecans; chopped |
| 1 | ts | Orange Rind; grated |
INSTRUCTIONS
* Use up to 1 cup of packed brown sugar if using fresh coconut. Preheat oven to 400 F. Mix all the ingredients together and pour into a buttered, medium-size casserole or skillet. Bake for 50 to 60 mins. As crust forms around edges during baking, remove from oven and stir pudding well to mix the crust throughout. Do this several times until cooking is finished. Serve warm or cold, plain or topped with cream or ice cream. Yield: 8 servings Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Posted to EAT-L Digest 11 October 96 Date: Sat, 12 Oct 1996 05:57:49 -0400 From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”