Hester’s Sweet Potato Pudding Makes 8 servings
Ingredients: 4 whole sweet potatoes 1 cup milk 2 eggs 2 tbsp maple syrup 1 tsp vanilla extract 1 tsp ground cinnamon Preparation: 1. Wash, peel and cut sweet potatoes into 1-inch cubes. Put sweet potatoes in a pot, cover with water and boil until you can prick them with a fork and they are sfot (about 10-15 minutes). 2. While potatoes are boiling, preheat the oven to 350 degrees and grease an 8” x 8” baking dish with butter. 3. Once potatoes are soft, drain water from pot and let them cool for 15 minutes. Mash cooled potatoes with a masher; set aside. 4. Add milk, eggs, maple syrup, vanilla and cinnamon to blender and blend until smooth. Add sweet potatoes and blend again. 5. Pour into greased baking dish and bake for 50 minutes to 1 hour, or until a knife inserted in the center comes out clean. 6. The pudding is best served cold. Allow it to cool for 1 hour before serving or refrigerating. Alternate options: use almond milk in place of cow’s milk; add 2 tbsp melted butter for a richer flavor. Top with cinnamon or a drizzle of maple syrup before serving.
Supported through funding from the Centers for Disease Control & Prevention, EMHS, Waldo County General Hospital and the Partnerships to Improve Community Health.