INGREDIENTS

INSTRUCTIONS

Pour the sherry or Madeira over the raisins in a small bowl; let stand for
30    minutes or longer.
Preheat the oven to 375F., with a rack in the center.  Butter an 11" oval
gratin dish or other shallow baking dish; set aside.
Halve the cooked sweet potatoes; scoop out the flesh and place it in a
large bowl.  Add 1/4c +1 Tbsp of the melted butter.  Add the eggs, one at a
time, and beat with an electric mixer into the sweet potato-butter mixture.
Add the milk, 1/3 cup of the brown sugar, the mace, salt and orange zest
and beat until blended.  Beat in the raisins and their soaking liquid.
Scoop the mixture into the baking dish.
Warm the remaining 3 tablespoons melted butter in a small skillet. Stir in
the remaining 2/3 cup brown sugar and the lemon juice; cook over
medium-high heat, stirring occasionally, until bubbly, 3 to 5 minutes. Stir
in the rum and return the mixture to a boil.  Drizzle the rum glaze
randomly over the surface of the sweet potato mixture.
Bake until the pudding is set and the glaze is bubbly, and about 45
minutes.  Serves 6-8.
Note:   This is a simple baked pudding with a base of mashed sweet
potatoes.  It has a wonderfully rich flavor.  In colonial America, sweet
potatoes were far more common than white ones. (Some recipes call for yams,
with which sweet potatoes have become permanent confused. Virtually all of
what we buy today, regardless of how they are labeled, are sweet potatoes.
The confusion began when African-born slaves gave their native name -- yam
~- to sweet potatoes.)
Essentually a pleasant variation on the Thanksgiving classic that is often
topped with arc-welded marshmallows, this pudding is not cloyingly sweet
and allows the sweet potatoes own nice flavor to come through. Serve it
warm, topped with whipped cream flavored with vanilla and dark rum.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #080 by hartman@indy.net (John Hartman) on
Mar 20, 1997

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