Florida Heritage Foods

recipe

Mommo’s Sweet Potato Pudding

Sweet potato pudding
Serves 6

What you’ll need:

  • 6 large, sweet potatoes
  • 1 stick melted butter
  • 4 large eggs
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated orange peel, or 1 teaspoon dried
  • 1 1/2 cups sugar (use more sugar if potatoes are not at their peak)
  • 1/2 cup half-and-half or cream
  • 1/2 cup orange juice
  • Dash of salt
  • Butter for top of casserole

Instructions:

Preheat oven to 350 degrees F.

Boil sweet potatoes until tender. Peel and keep warm.

In a large bowl combine butter and hot sweet potatoes. Add eggs one at a time, mixing well after each addition. Add the remaining ingredients and stir until texture is smooth and loose. Pour the mixture into a well-greased 9-inch X 13-inch casserole or baking pan and dot with a few pats of butter. Bake for about 45 minutes.

Serve hot as a side dish. 

 

Recipe adapted from The American Beach Cookbook by Marsha Dean Phelts. University Press Florida (2008), ufpress.ufl.edu 

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