Yam Peanut Pudding
|Honey/Null||1⁄4 Cup (4 tbs) (Null)|
|Nutmeg/Null||1⁄2 Teaspoon (Null)|
|Butter/Corn free margarine||1⁄4 Cup (4 tbs), melted (Null)|
|Crunchy peanut butter/Null||1⁄2 Cup (8 tbs) (Null)|
|Milk/Null||2 1⁄2 Cup (40 tbs) (Null)|
In a blender or food processor, whirl peeled, cut-up yams until coarsely chopped (to make 4 cups).
Stir in honey, nutmeg, and butter.
Beat together eggs, peanut butter, and milk.
Stir into potato mixture and blend.
Pour into a well-greased, shallow 2-quart baking dish.
Bake at 350° 45 minutes, or until potatoes are tender and custard is set.
Sprinkle top with chopped nuts if desired.
Serve warm or cold.