Sweet Potato Pudding with Rum Sauce
Cheri Clotiaux Stringer (originally from Southern Living)
2 (1-lb) cans yams, drained
2 Tbsp butter
1 cup eggnog
3/4 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
2 Tbsp grated orange peel (2 tsp, if dried)
1/2 cup chopped nuts
Reserve 2 Tbsp for topping
Sauce
3 Tbsp sugar
3 Tbsp flour
1/2 tsp salt
2 cups eggnog
1 Tbsp rum or 1 tsp rum extract
Melt butter and mash with sweet potatoes. Beat in re main ing ingredients. Pour into greased 1 1/2 qt. casserole dish. Cover and cook until heated through at 350˚F for 20 to 30 minutes.
Combine first three sauce ingredients over low heat, blend in 2 cups eggnog and cook until thick. Add rum or rum extract.
Sweet potato pudding was first made popular in cookbooks published in the 1760s in Virginia. I tried this particular recipe in our quest for the perfect Thanksgiving sweet potato dish. (Dec 1999)
2 (1-lb) cans yams, drained
2 Tbsp butter
1 cup eggnog
3/4 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
2 Tbsp grated orange peel (2 tsp, if dried)
1/2 cup chopped nuts
Reserve 2 Tbsp for topping
Sauce
3 Tbsp sugar
3 Tbsp flour
1/2 tsp salt
2 cups eggnog
1 Tbsp rum or 1 tsp rum extract
Melt butter and mash with sweet potatoes. Beat in re main ing ingredients. Pour into greased 1 1/2 qt. casserole dish. Cover and cook until heated through at 350˚F for 20 to 30 minutes.
Combine first three sauce ingredients over low heat, blend in 2 cups eggnog and cook until thick. Add rum or rum extract.