November
2004
Current
Cooking
Grated
Sweet Potato Pudding
2 1/2 cups raw
grated sweet potato (food processor works well)
1 cup sugar
1/2 cup cane syrup
1 teaspoon allspice or cinnamon
1 tablespoon orange zest
1 egg, beaten
1 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 cup chopped pecans
Preheat oven to 325 degrees. Coat a casserole dish with cooking
spray and combine all ingredients except pecans. Pour mixture into
baking dish and bake about 1 hour.
Top with pecans and bake 5 minutes longer.
Allow to cool. Can be cut into squares for serving.
-Submitted by Bernice Williams, Loganville,
who receives a $25 credit on her WEMC bill. Recipes featured in Current
Cooking are not independently tested, so we must depend on the accuracy
of the cooks sending them. Always use safe food handling, preparation
and cooking procedures from recognized experts.
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