Rum-Glazed Sweet Potato Pudding
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Rum-Glazed Sweet Potato Pudding
  Sweet    Potato    Pudding    Historic  
Last updated 6/12/2012 1:21:01 AM. Recipe ID 53015. Report a problem with this recipe.
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      Title: Rum-glazed sweet potato pudding
 Categories: Historic, Desserts
      Yield: 6 Servings
 
    1/3 c  Sweet or dry sherry or
           -Madeira
    2/3 c  Raisins
      2 lb Sweet potatoes, baked,
           -Boiled or steamed until
           -tender
    1/2 c  Unsalted butter, melted
      4 lg Eggs
      2 c  Milk
      1 c  Packed brown sugar
    1/2 ts Mace
           Pinch of salt
           Grated zest of 1 orange
      2 tb Lemon juice
    1/4 c  +1 tablespoon dark rum
 
  Pour the sherry or Madeira over the raisins in a small bowl; let
  stand for 30 minutes or longer.
  
  Preheat the oven to 375F., with a rack in the center. Butter an 11"
  oval gratin dish or other shallow baking dish; set aside.
  
  Halve the cooked sweet potatoes; scoop out the flesh and place it in a
  large bowl.  Add 1/4c +1 Tbsp of the melted butter. Add the eggs, one
  at a time, and beat with an electric mixer into the sweet
  potato-butter mixture. Add the milk, 1/3 cup of the brown sugar, the
  mace, salt and orange zest and beat until blended. Beat in the
  raisins and their soaking liquid. Scoop the mixture into the baking
  dish.
  
  Warm the remaining 3 tablespoons melted butter in a small skillet.
  Stir in the remaining 2/3 cup brown sugar and the lemon juice; cook
  over medium-high heat, stirring occasionally, until bubbly, 3 to 5
  minutes. Stir in the rum and return the mixture to a boil. Drizzle
  the rum glaze randomly over the surface of the sweet potato mixture.
  
  Bake until the pudding is set and the glaze is bubbly, and about 45
  minutes.  Serves 6-8.
  
                                          18th Century Recipe Note:
  This is a simple baked pudding with a base of mashed sweet potatoes.
  It has a wonderfully rich flavor. In colonial America, sweet potatoes
  were far more common than white ones. (Some recipes call for yams,
  with which sweet potatoes have become permanent confused. Virtually
  all of what we buy today, regardless of how they are labeled, are
  sweet potatoes. The confusion began when African-born slaves gave
  their native name -- yam -- to sweet potatoes.)
  
  Essentually a pleasant variation on the Thanksgiving classic that is
  often topped with arc-welded marshmallows, this pudding is not
  cloyingly sweet and allows the sweet potatoes own nice flavor to come
  through. Serve it warm, topped with whipped cream flavored with
  vanilla and dark rum.
                                




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Recipe ID 53015 (Apr 03, 2005)

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