Southern sweet potato pudding with red currant jelly sauc
Southern Sweet Potato Pudding Currant Vegetables
Last updated 6/12/2012 1:23:48 AM. Recipe ID 57064. Report a problem with this recipe.
Title: Southern sweet potato pudding with red currant jelly sauc
Yield: 8 Servings
1 1/2 c Sweet potato; grated
6 oz Evaporated milk
1/4 ts Mace
1/4 ts Ginger
1/4 ts Cinnamon
1 pn Salt
1/2 c Sugar
1/4 c Butter; melted
2 T Molasses
1 c Milk
3 T Bourbon whiskey
1 ts Lemon juice
MMMMM------------------RED CURRANT JELLY SAUCE-----------------------
1 c Cream, heavy
1/4 c Tart red currant jelly
Preheat the oven to 350 F. Beat the eggs lightly, add the sugar, stir
in the potatoes and seasoning. Add the milk and butter. Bake in a two
quart casserole for 30 minutes, then stir away from the sides, mix
and bake another 30 minutes. Serve warm from the baking dish with the
red currant jelly sauce.
Sauce: whip the cream until stiff enough to hold a peak. With a
fork, stir the jelly until it is broken up into small pieces, then
fold into the whipped cream.
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