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Yam Peanut Pudding

Ingredients
  Yams/Null 4 (Null)
  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)
  Eggs/Null 3 (Null)
  Crunchy peanut butter/Null 1⁄2 Cup (8 tbs) (Null)
  Milk/Null 2 1⁄2 Cup (40 tbs) (Null)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Yam

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