My maternal grandparents had a divide over sweet potato pudding. They had grown up with significantly different versions of it. This is my grandfather's. Perhaps I will try making my grandmother's version later in the month.
This is a very easy recipe, although it is in the oven for a long time. Mix together 1 c sugar, 1/2 t nutmeg, and 1/4 c thickener of choice. (For thickener, I used 2 T tapioca flour + 2 T instant clearjel. I suspect cornstarch would be fine.) Add 3 c grated sweet potato, 2 c nondairy milk, and 2 T melted margarine (or a neutral flavored oil). Place in a greased shallow casserole or (more traditional) a cast iron skillet. Bake until it is thick and gooey. Mine took about 2 1/2 hours at 350 F.
Eats, Shoots and Leaves
2 days ago