Sweet Potato Pudding
 

Soul Food

Vicki



1-2 lg cans evaporated milk
4-5 C. freshly grated, peeled, raw sweet potatoes
4 lg eggs
2 sticks butter or margarine, melted
1-2 whole nutmegs, grinded
1 tsp. ground cinnamon
1-2 C. granulated sugar
3 Tbls lemon extract
2 Tbls vanilla extract
1/2 C. plain flour

Stir the potatoes into milk as you are grating them using large bowl to
prevent the potatoes from darkening. (This prevents darkening of the
potatoes.) Sift in the flour and mix well.
Thoroughly whisk in the remaining ingredients and pour into greased,
shallow pan or oven-proof dish. Bake until edges are dark and center of
pudding is set.
Check for doneness by digging in slightly with a spoon. If not done,
smooth
over and continue cooking and checking occasionally. Serve hot, warm or
cold.