Prep 20 mins
Cook 40 mins
Best made in a cast iron skillet, this old-fashioned recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄2 cup butter
- 4 cups sweet potatoes (uncooked, peeled and grated)
- 1⁄4 teaspoon salt
- 1 cup cane syrup
- 1⁄2 cup sugar
- 1 cup milk
- 1⁄2 cup nuts, chopped
- 1 cup raisins
- 1⁄2 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 3 eggs, well beaten
- Preheat oven to 350°F.
- Melt butter in a heavy skillet.
- Mix all remaining ingredients together, adding eggs last.
- pour mixture into the hot pan of butter; stir until heated.
- Place skillet in oven to bake.
- When crusted around edge and top, turn under and let the crust form again.
- Do this twice, allowing the last to remain on the sides and top.
- This requires about 40 minutes.
- Serve with cream sweetened and flavored to taste.
- The cast iron skillet bakes well and causes the pudding to be desirably dark.