Friday, November 27, 2009

Recipe File: Sweet Potato Pudding

In The Civil War Cookbook, historian William C. Davis compiled an authoritative record of the conflict’s cuisine, describing the menus of the camp commissaries and how selected dishes were prepared. Sweet potatoes were often prepared as sweet potato pudding for holiday fare.

6 medium-sized sweet potatoes (white or orange-fleshed)
1 C milk
1 C sugar
3 eggs
Juice of a lemon
1 tsp cinnamon

Boil the potatoes for 30 minutes until soft and mash with the milk to a smooth consistency.

Add the sugar, eggs, lemon juice, and cinnamon, and beat until smooth.

Pour into a shallow, lightly buttered dish and bake in a moderate oven (375 degrees) for 30 minutes.

Serves 4.

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