No. 4 Potato Pudding (Sweet Potatoes)

Made this recipe for a "historical recipe challenge" (we had to make a pre-1900 reciped), and it turned out to be delicious! I will definitely be making it again. It did take a little longer than an hour to cook-- more like 1:15. I found it in "The Practical Cook Book, Containing Upwards of One Thousand Receipts; Consisting of Directions for Selecting, Preparing and Cooking All Kinds of Meats, Fish, Poultry and Game, Soups, Broths, Vegetables, and Salads; Also, For Making All Kings of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, Etc., Etc., Etc, Together with Various Miscellaneous Receipts, and Numerous Preparations for Invalids" (1850) by Mrs. Bliss of Boston. See p. 140 of http://books.google.com/books?id=9loEAAAAYAAJ

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  pint sweet potato
• 3  eggs
• 3⁄4 cup sugar
• 1  pint heavy cream
• 1  teaspoon ginger
• 1  dash cinnamon
• 1  orange, zest of
• 1  pinch salt

Directions

1. Preheat oven to 350 degrees. Oil or butter a deep dish.
2. Peel and grate sweet potatoes.
3. Add eggs, sugar, cream, ginger, cinnamon, zest, and salt.
4. Beat all well together.
5. Bake for one hour, uncovered.