Sweet Potato Pudding
This sweet potato pudding is a comforting and classic dessert, perfect for a cozy evening. The combination of sweet potatoes, warm spices, and molasses creates a rich and satisfying flavor profile. Baked until it 'jellies,' this pudding offers a delightful, tender texture, making it a delightful treat served warm or cold.
Ingredients
- 1 quart Grated raw sweet potatoes
- 1 tablespoon Butter (or vegetable shortening) (Originally meat fat. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 tablespoon Butter (or vegetable shortening) (Originally chicken fat. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 pound Brown sugar
- 1/2 pint Molasses
- 1 1/2 pints Cold water
- 1/4 teaspoon Salt (Originally saltspoon. Quantity estimated (not specified in original recipe).)
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe).)
- 1 tablespoon Grated orange peel (Quantity estimated (not specified in original recipe).)
- 1/4 teaspoon Ground ginger (Quantity estimated (not specified in original recipe).)
- 1/4 teaspoon Ground nutmeg (Quantity estimated (not specified in original recipe).)
- 1/4 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe).)
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Instructions
- 1Grate the raw sweet potatoes. Measure out all other ingredients.
- 2Preheat oven to 350°F (175°C). Combine all ingredients in a greased baking pan. Bake for approximately 30 minutes, or until the pudding 'jellies' and is set. Check for doneness by inserting a knife; it should come out clean. Serve warm or cold.
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