Title: Southern sweet potato pudding with red currant jelly sauc
 Categories: Vegetables
      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
      2    Egg
      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.