Sweet Potato Pudding

2 eggs

1 c sugar

pinch of salt

2 c peeled raw sweet potato, grated

1 1/2 c evaporated milk

3/4 stick butter

2 tsp vanilla

1/2 tsp cinnamon

Beat eggs. Add sugar and beat until light.  Add milk, butter, vanilla, cinnamon and salt and beat together.  Fold in potatoes by hand.  Pour into greased dish and bake at 350 for about 45 minutes.  When it's done, the top will be firm.  This recipe fits an 8″ x 8″ pan.

We always had this at Thanksgiving when I was growing up, and now I take it to Thanksgiving at the in-laws too.  I usually double the recipe and cook it in a 9″ x 13″ pan, and it takes about twice as long to cook.  I also add extra vanilla and cinnamon – You can never have too much!   It looks really gross before it's cooked because the butter is just floating around in weird little chunks, but it is SOOOOO good once it's cooked!  It's good as a side dish, a dessert, or as breakfast the next morning.

I have thought about trying brown sugar, but I haven't ever actually done it.  Maybe I'll try that this week!  I have a ham in the freezer I'm planning on cooking, and this dish would be yummy with it!

Ok, I decided to go ahead and make this today and try out the brown sugar idea.  Here's what it looks like before it's cooked.  So if you decide to make this and it turns out looking all gross like this, you're on the right track!

This picture is much more appetizing.  Notice the yummy bubbly buttery goodness around the edges.