Wednesday, September 15, 2010
Fall Colors: Sweet Potato Pudding
This is one of my favorite times of the year. Fall colors begin to come out, the weather cools and there are some new seasonal foods. Sweet potatoes can be found in the farmer's markets and I recently made a wonderful dish featuring the sweet potato. The sweet potato is both homely and beautiful, a little knobby, weathered in flesh tone, but warm in its appearance. Not unlike my midlife self.
I wanted to submit an entry to a local holiday cookbook contest and the new category was a secret ingredient-ginger. I pondered on this challenge for a few weeks, trying to decide what I could do with ginger to create a new dish or alter an old one. So, where did I turn? Grandma's cookbook. I found a recipe there that interested me: Sweet Potato Pudding. So, I changed it up just a bit and the result was quite satisfactory. We ate this dish recently as we celebrated Grandparents' Day on Sunday. I served it with some grilled pork loins and a salad. It was really delicious and family members were complimentary. I didn't have marshmallows (having banned foods that are sparkling white from my kitchen!) so I put pecans on top. I liked that variation. This dish will be invited back for Thanksgiving dinner!
Here it is:
Sweet Potato Pudding
2 1/2 cups mashed sweet potatoes
1 cup half and half
6 T sugar
1 tsp salt
1 tsp cinnamon
1 tsp ginger
2 T butter
Marshmallows or chopped pecans
Cook sweet potatoes with skins on until soft. Peel and mash. When well mashed, add sugar, salt, cinnamon, ginger, melted butter and half and half. Beat eggs well and add to mixture. Top with chopped pecans or marshmallows.
Bake at 350 for 45 minutes.
This recipe is adapted from the Mennonite Community Cookbook (1950).