WBR Museum Recipe- Sweet Potato Pudding

Sweet-Potato Pudding


Boil one pound of sweet potatoes very tender, rub them while hot through a colander, add six eggs, well beaten, three quarts of pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon-peel, with a glass of brandy; put a paste in the dish, when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron. Irish potato pudding is made in the same manner, but is not so good.

From "The Virginia House-Wife" by Mary Randolph

Sweet Potato Pudding

Sweet potatoes were a common crop in the Southern states and often found their way into sweet dishes when no other alternatives were available.

6 small or 4 medium-sized sweet potatoes

1 cup milk

1 cup sugar

3 eggs

Juice of a lemon

1 tsp cinnamon

Boil the potatoes for 30 minutes until soft and mash with the milk to a smooth consistency. Add the sugar, eggs, lemon juice, and cinnamon and beat until smooth. Pour into a shallow, lightly buttered dish and bake in a moderate oven (375°F) for 30 minutes. Serves four.

From "The Civil War Cookbook" by William C. Davis