"Likker" Pudding (drunken sweet tater puddin')


 

Keri C

TVWBB Wizard
"Likker" Pudding

Yield: 6 Servings

2 1/2 cups milk
3 medium sized sweet potatoes
2 cups sugar
2 tsp cinnamon
3 eggs
2 tbs butter
1/2 cup blanched slivered almonds
1/2 cup whiskey or rum

Instructions
Place milk in 2-qt. casserole. Grate yams adding to milk as you grate to prevent potatoes from turning. Beat eggs well and add sugar gradually. Add cinnamon and almonds and mix well with potatoes. Dot generously with butter and bake in a 300*F oven until firm, about 2 hours. Just before serving pour over a jigger of whiskey or rum.

Note: Delicious with turkey.

from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia
 
A little bit softer, when I made it - a little coarser, too, since the sweet potatoes are grated rather than smushed.
 

 

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