Home › Puddings And Sauces › Sweet Potato Pudding

Sweet Potato Pudding

Wash and simmer gently half a pound sweet potatoes; when half done take out, peel, and when cold grate them. Stir to a cream a scant cup butter and six table-spoons sugar (white), add a grated nutmeg, a tea-spoon beaten mace, juice and grated peel of a lemon, a wine-glass wine, one of brandy. Stir these ingredients together. Beat four eggs and add to mixture, alternating with the potato, a little at a time. At the last, stir all, very hard, pour in a buttered dish and bake three quarters of an hour. To be eaten cold.-From Tenn.