Old Timey Sweet Potato Puddin’
As we saw last week, sweet potatoes are amazingly good for you. The synergistic benefits of the Vitamin A, C, antioxidants, fiber, and calcium can’t be denied. The sweet potato stands as proof that your taste-buds don’t have to take a holiday when you are eating healthy. Nor does healthy mean “hard to cook”. Sweet potatoes can be prepared in myriad easy ways.
This weeks recipe comes from from a collection of “old timey” recipes gathered from the mountains of Virginia, Kentucky and the Carolinas. These recipe have not only been tested and proven, they have been passed down from generation to generation as simple tasty fare. The Sweet Potato Puddin’ recipe has no author, it just states that it had been in the family so long, that they considered it common knowledge. I am sure this “old favorite” will quickly be a “new favorite” at your house. The only thing that might give you pause, is whether you want it for breakfast, lunch, or as a dessert. I vote for all of the above. Enjoy!
Sweet Potato Puddin’
Boil and smash 6 medium sweet potatoes. Add:
2 whole beaten eggs
1/4 pound butter (no substitutes)
3/4 cup brown sugar
1/2 cup milk
2/3 cup flour
1/4 cup orange juice
1 teaspoon vanilla
Put in a buttered shallow baking dish. Place thin slices of oranges or apples on top. Bake 30 minutes at 350 degrees until slightly brown on the edges.