Sweet Potato Pudding
|Milk/Water||1 1⁄2 Cup (24 tbs)|
|Diced coconut/3.5 ounce can flaked coconut||1 1⁄2 Cup (24 tbs) (to make 3/4 cup strained coconut)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Soft butter||2 Tablespoon|
|Diced sweet potatoes||1 1⁄2 Cup (24 tbs), uncooked|
|Raisins||3⁄4 Cup (12 tbs)|
Heat oven to 350Â°.
(325Â° if glass casserole is used.) Butter a 2 quart casserole.
Put milk into Osterizer container, cover, and push LIQUEFY button.
Remove feeder cap and gradually add coconut.
Process until coconut is grated.
Pour mixture through a strainer; press coconut as dry as possible.
Return liquid to Osterizer container and set strained coconut aside.
Add sugar, eggs, butter, cinnamon, salt, nutmeg and ginger or allspice to liquid, cover and process at LIQUEFY a few seconds, then remove feeder cap, add potatoes gradually, and process until smooth.
Add raisins and process only until coarsely chopped.
Pour into buttered casserole and stir in 3/4 cup strained coconut.
Bake 1 1/2 hours, or until silver knife inserted comes out clean.
Serve hot as vegetable, or cold with cream as a pudding.