Persimmon-Sweet Potato Pudding
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 PANS
- Serves:
- 10
ingredients
- 2 cups persimmon pulp
- 2 cups milk
- 2 1⁄2 cups sweet potatoes, grated
- 2 eggs
- 1 1⁄2 cups sugar
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 1⁄2 cups flour
- 1⁄4 cup melted margarine
directions
- Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
- Makes 2 6 1/2 by 10 or one large pan.
- To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
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RECIPE SUBMITTED BY
I live in a rural area and have a small garden now and some fruit trees and strawberries, blueberries, muscadines and Japanese Persimmon tree that has not beared any fruit yet. I dont cook as much but love to try new recipes especially desserts and canning. I have a dehydrator and dry apples, but would be interested in learning to dry other things. I crochet, paint and embroider and just work part time now
I am the mother of 3 (2 boygs and 1 girl)girs still at home and grandmother of 2 girls and one boy,