| 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”