An event came up recently that brought me back to my childhood. It was a request to put together a sweet potato recipe of sorts. I recalled when my Granny Noble would make this pudding and we would eat it for dessert after a meal, then we would go back into the “icebox” and slice off tastes until it was gone.
I thought I’d share this special (and delicious) recipe with you all:
1/3 c brown sugar
1/2 c butter, melted
1/2 c molasses
1 TS nutmeg
1 TS cinnamon
1 TS cloves
4 c sweet potato, grated and packed level
1 c cream
Grate sweet potatoes until you have four cups. Butter a 9 X 12 baking dished liberally. Mix all remaining ingredients together and pour into buttered dish. Bake in preheated 350 oven for 30-40 minutes or until the pudding is set.
I suggest serving it with whipped cream, as pictured, with cinnamon, paired with a late harvest Riesling. The above photo also has fried sweet potatoes as a garnish, but that’s only if you want to go all out. They have to be sliced on a mandolin to get them as thin as they are pictured. Anyway, I hope you enjoy this as much as me and my family.