Southern sweet potato pudding with red currant jelly sauc

8 Servings

Ingredients

Quantity Ingredient
1½ cup Sweet potato; grated
6 ounces Evaporated milk
¼ teaspoon Mace
¼ teaspoon Ginger
¼ teaspoon Cinnamon
1 pinch Salt
½ cup Sugar
¼ cup Butter; melted
2 tablespoons Molasses
1 cup Milk
2 Egg
3 tablespoons Bourbon whiskey
1 teaspoon Lemon juice
1 cup Cream, heavy
¼ cup Tart red currant jelly

Directions

RED CURRANT JELLY SAUCE

Preheat the oven to 350 F. Beat the eggs lightly, add the sugar, stir in the potatoes and seasoning. Add the milk and butter. Bake in a two quart casserole for 30 minutes, then stir away from the sides, mix and bake another 30 minutes. Serve warm from the baking dish with the red currant jelly sauce.

Sauce: whip the cream until stiff enough to hold a peak. With a fork, stir the jelly until it is broken up into small pieces, then fold into the whipped cream.

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