Grated Sweet Potato Pudding

 

This can be served alongside any meal or as a dessert pie.  It just sings the holidays.  It has a distinct maple, caramel flavor.  It's creamy from the milk and butter, a tad chewy from the grated sweet potato, and spicy from the nutmeg and cinnamon.  The addition of the 2 eggs creates a rich custard that will have everyone coming back for more.  A custard that is not smooth but toothsome from the grated sweet potato.  Lovely textures are happening in this dish.

Here is the recipe:

3 T maple syrup
2 T packed, light brown sugar
3/4 C almond milk
3 C grated raw sweet potato (about 1 large)
2 T melted butter
1/2 t nutmeg
1/2 t cinnamon
2 eggs, well beaten

Preheat oven to 375 degrees.  Grease shallow 8x8 inch baking dish. Combine all ingredients except eggs. Stir in well beaten eggs last.  Bake for 45 minutes or until set and the pudding begins to brown around the edges. Makes 4 servings.  

Slightly adapted from: Chatham County Cooks Cookbook