Sweet Potato-Pumpkin Puddings
|Canned sweet potatoes||8 Ounce, drained|
|Canned pumpkin||1 Cup (16 tbs)|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Mash sweet potatoes in food processor or put through a sieve.
In a large mixing bowl combine pumpkin, mashed sweet potatoes, and orange peel.
In another mixing bowl stir together sugar, flour, cinnamon, cloves, and 1/4 teaspoon salt, stir into pumpkin mixture.
Add beaten eggs and coconut milk, mix well.
Spoon mixture evenly into six 6-ounce souffle cups or custard cups.
Bake in 350Â° oven about 50 min utes or set in center Serve with dol lops of whipped cream.
Garnish with coconut, if desired