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Sweet Potato Pudding Recipe

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This recipe for Sweet Potato Pudding, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Bundy Reed
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium sweet potatoes

1/4 c. skim milk
1 Tbsp. honey (to taste)
1/2 tsp. ground cinnamon
1/2 tsp. vanilla

1 Tbsp. shredded coconut, toasted

Directions:
Directions:

Prick whole sweet potatoes and place on paper towels in the microwave. Cook 13 minutes on high. Keep an eye on them since microwave ovens vary. When they're cool enough to handle, scoop the flesh into the work bowl of a food processor.

Add the remaining ingredients, except the coconut. Process until smooth. Place in casserole dish and top with toasted coconut.


I toast the coconut over low to medium heat in a non-stick skillet. Stir frequently and watch it closely. It burns easily.

To make a larger batch, use more sweet potatoes. Start with 1/4 cup of milk and add more to get the consistency you like. I start with 1 tablespoon honey and then add more to taste. Be careful when adding extra cinnamon. I don't like too strong of a cinnamon flavor.

 

 

 

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