Sweet Potato Eggnog Pudding
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Amounts of spices may be changed according to taste. Pecans may be chopped less finely and saved for sprinkling on top.
2 cans sweet potatoes (or yams), or 2-1/2 pounds fresh sweet potatoes, cooked
2 tablespoons butter or margarine, melted
1 cup eggnog (low-fat may be used)
3/4 cup granulated sugar (less may be used)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 tablespoons grated orange rind
1/2 cup finely chopped pecans
Preheat oven to 375 degrees. Beat the sweet potatoes with a rotary beater until thoroughly mashed. Add melted butter, eggnog, sugar, salt and spices. Beat until fluffy. Fold in orange rind and pecans. Pour into greased 1-1/2 quart baking dish. Bake about 45 minutes to 1 hour. Serves 8-10.
Mary Kastor, Rock Island