Wednesday, November 12, 2008

Rum-Glazed Sweet Potato Pudding

This is a jazzed up sweet potato dish. A fun and yummy complement to the holiday meal.

You’ll Need:
  • 1/3 cup sweet or dry sherry or Madeira
  • 2/3 cup raisins
  • 2 pounds sweet potatoes, baked, boiled or steamed until tender
  • ½ cup unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1 cup packed brown sugar
  • ½ teaspoon mace
  • Pinch of salt
  • Grated zest of 1 orange
  • 2 Tablespoons lemon juice
  • ¼ cup plus 1 Tablespoon dark rum

  • Pour the sherry or Madeira over the raisins in a small bowl; let stand for 30 minutes or longer.
  • Preheat the oven to 375 F with a rack in the center.
  • Butter an 11 inch oval gratin dish or other shallow basking dish; set aside.
  • Halve the cooked sweet potatoes; scoop out the flesh and place it in a large bowl.
  • Add ¼ cup plus 1 Tablespoon of the melted butter.
  • Add the eggs, one at a time, and beat with an electric mixer into the sweet potato-butter mixture.
  • Add the milk, 1/3 cup of the brown sugar, the mace, salt and orange zest and beat until blended.
  • Beat in the raisins and their soaking liquid.
  • Scoop the mixture into the baking dish.
  • For the Rum Glaze:
  • Warm the remaining 3 Tablespoons of melted butter in a small skillet.
  • Stir in the remaining 2/3 cup brown sugar and the lemon juice;
  • Cook over medium-high heat, stirring occasionally, until bubbly, 3 to 5 minutes.
  • Stir in the rum and return the mixture to a boil.
  • Drizzle the rum glaze randomly over the surface of the sweet potato mixture.
  • Bake until the pudding is set and the glaze is bubbly, about 45 minutes.

  • Serve it warm topped with whipped cream flavored with vanilla and dark rum.

Serves 10-12

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