Sunday, October 12, 2008
SWEET POTATO PUDDING
Old fashioned fare for Thanksgiving
Yield: 12 servings
5 pounds sweet potatoes, peeled
12 tablespoons butter (1 1/2 sticks), melted
1 teaspoon cinnamon
1/3 cup light brown sugar
1 teaspoon salt
2 tablespoons orange juice (preferably fresh squeezed)
Sliced Maraschino cherries
Optional, Chopped pecans
10 ounce package miniature marshmallows
1. Peel and slice potatoes into uniform thickness. Place in water to cover and boil, covered, until very soft.
2. Drain and mash in melted butter, cinnamon, brown sugar, salt, and orange juice. Beat with a wire whisk until very smooth. Stir in cherries.
3. Spoon into a baking dish. Sprinkle, if desired, with chopped pecans. Cover with aluminum foil. These 3 steps may be done several hours in advance.
4. Preheat oven to 350. Bake the pudding 15-20 minutes, or until very hot. Remove foil. Cover the top of the pudding heavily with the marshmallows. Change the oven setting to broil. Set the pudding under the broiler for the marshmallows to brown. (Watch carefully so they do not burn)
Note: This may be served as a side dish for dinner, or as a dessert in a deep dish pie plate lined with pre-cooked crust or graham cracker crumbs. We southerners LOVE Sweet Potato Pie!
Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"