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Pudding, Sweet Potato (D, KLP)
Source: Adapted from "Mollie Katzen's Sunlight Cafe
Serves: 6

1-1/2 cups cooked, mashed sweet potato (about 1/2 pound)
1/2 tsp. salt
1/4 cup (packed) light brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. powdered ginger
3 eggs, lightly beaten
1-1/2 cups milk
1 tsp. vanilla
Lime wedges for drizzling (optional)
Fresh or thawed frozen blackberries for topping (optional)

Six 6-ounce ramekins

Half-fill a 9"x13" pan with water and place it on a rack in the center of the oven. Preheat the oven to 350°F. Lightly spray ramekins with nonstick spray.

Place the mashed sweet potato in a medium bowl. Add the salt, sugar, and spices and continue to mash until very smooth. Slowly pour in the eggs and mix until blended. Pour in the milk and vanilla and mix until fully combined.

Spoon the pudding into the prepared ramekins. Gently place the ramekins in the pan of hot water in the oven.

Bake for 35 to 40 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove the pan from the oven and place the ramekins on a rack to cool.

Cool to room temperature or chill before serving. If desired, drizzle the pudding with some fresh lime juice, and top with a few blackberries.

Poster's Notes:
Katzen writes about this recipe, "Golden, sweet, and slightly spicy, it's like having a cupful of sweet potato pie filling for breakfast." It's also, not incidentally, a good source of vitamins and protein.

Posted by Norm Sherman

Nutritional Info Per Serving: N/A