Tuesday, October 14, 2014

Sweet Potatoes - Again

If you are even an occasional reader of this blog, you know I love sweet potatoes. I remember my mother baking them whole and we just ate them that way, no butter. I know it's hard to believe I would pass on butter.

Growing up, my father told stories of George Washington Carver and sweet potatoes. I also worked at Tuskegee University - on - you guessed it, sweet potatoes. So,you know sweet potatoes are near and dear to my heart.

In preparation for the fall brochure for local foods, my students made sweet potato pudding. I really did not think too much about it until - I ate it. It was delicious. So this is the recipe for sweet potato


Sweet Potato Pudding

Serves 8.
4 cups of cooked and mashed sweet potatoes
¾ cup sugar
2 eggs
2 Tablespoons butter, melted
½ cup coconut milk
1 Tablespoon lime juice, preferably fresh
Grated zest of one lime
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup raisins
1.  Bake or boil enough sweet potatoes to make 4 cups, mashed.
2. Add sugar and eggs to mashed sweet potatoes. Stir until thoroughly combined.
3.  Add butter, coconut milk, lime juice, zest, salt, baking powder, and cinnamon. Stir to combine. Stir in raisins.
4. Butter a 9-inch square pan. Pour mixture into prepared pan. Bake at 350°F for about 50 minutes. 


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