Recipe courtesy of George Ranch Historical Park
Sweet Potato Pudding
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 291
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 110 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 291
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 110 mg
- Sodium
- 54 mg
Ingredients
Directions
- Boil sweet potatoes until very tender. Rub them, while hot, through a colander. Add the eggs, powdered sugar, butter, nutmeg, lemon peel, and brandy. Mix thoroughly and place in a medium Dutch Oven. Place on a bed of coals. Cook for 25 minutes or until firm. When done, sprinkle the top with sugar.
