Sweet Potato Christmas Pudding
Courtesy of North Carolina Sweet Potato Commission 8 Servings • 20 Min. Prep Time • 1 Hr. 30 Min. Cook Time| Ingredients |
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| 2 c. grated raw sweet potato |
| 1/2 c. margarine, melted |
| 1/2 c. sugar |
| 3 eggs, separated and beaten |
| 2 c. milk |
| 1 c. water |
| 1/8 tsp. ground cinnamon or to taste |
| 1/8 tsp. ground cloves or to taste |
| 1/4 tsp. ground nutmeg or to taste |
| 1/2 c. citron |
| 1/2 c. raisins |
| 1/2 c. currants |
| all-purpose flour |
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| For the Hard Sauce: |
| 1/2 c. butter |
| 1 c. sugar |
| 1/4 c. brandy, bourbon or whiskey |
| 1 egg white |
| freshly grated nutmeg |
Directions:
1. Preheat the oven to 350ºF.
2. In a large bowl, cream the margarine and sugar together. Add the egg yolks to the sugar mixture, mixing well. Gradually add the milk and water, beating thoroughly. Add the grated sweet potato and mix well. Add the cinnamon, cloves and nutmeg.
3. Dredge the fruit in flour and add to the sweet potato mixture. Fold in the stiffly beaten egg whites. Pour into a greased baking dish.
4. Bake for 1 hr. and 30 min. Serve with Hard Sauce.
To make the Hard Sauce:
1. In a medium bowl, cream the butter and sugar.
2. Add the brandy and mix well.
3. Blend in the egg white.
4. Serve over the Christmas Pudding and sprinkle with nutmeg, if desired.
