GRANNY'S SWEET POTATO PUDDING

Grannie's Sweet Potato Pudding

Serves/Makes:6
Ready In: 1-2 hrs

Ingredients:
4 cups raw, sweet potatoes, grated
1 tablespoon cornmeal
1 cup light brown sugar
1 cup white granulated sugar
1 small can coconut
1 stick butter
2 cups milk
4 eggs

Directions:In a bowl toss together grated sweet potatoes, coconuut, cornmeal, and sugars. Heat butter and milk until the butter has melted, then cool it. Beat eggs and stir into the milk. Add milk mixture to potato mixture and place in a buttered casserole Bake at 350 degrees F for an hour or until set.

SWEET POTATO CASSEROLE

5 med.-size sweet potatoes, peeled, cooked and mashed
1/3 c. milk
3 tbsp. light brown sugar
2 tbsp. sugar
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. mini marshmallows

Combine all ingredients except marshmallows, mixing well. Spoon into a lightly greased 1 1/2 quart casserole. Cover and bake at 375 F. for 30 minutes. Uncover, sprinkle with marshmallows and bake an additional 5 minutes. Yield: 4 servings.

CANDIED SWEET POTATOES

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks.
In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). Add orange concentrate, stirring to combine well.
Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.
Cover dish with aluminum foil to seal.
Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

SWEET POTATO SOUFFLE

1 lg. can sweet potatoes (1 lb. 13 oz.)
1 1/2 c. sugar
2 eggs
3/4 stick butter, softened
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 45 minutes at 300 degrees or until almost firm. Add topping during last 15 minutes of baking time.

TOPPING:
3/4 stick butter
1/2 c. chopped pecans
1/2 c. brown sugar
3/4 c. crushed corn flakes

Melt butter and brown sugar. Add nuts and corn flakes. Spread over top of souffle and bake 15 minutes or until crunchy.