Southern Sweet Potato Pudding

6 cups grated sweet potatoes (about 3 medium)
2 1/2 cups milk
3 large eggs, slightly beaten
1 cup light brown sugar
2 tsp. ground cinnamon
2 tsp. vanilla extract
1/2 cup lightly toasted chopped almonds
1 tsp. grated orange peel
2 tbsp. softened butter or margarine

In bowl, combine sweet potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well. Stir in almonds and orange peel. Spoon into buttered 2-quart shallow baking dish. Dot with butter.

Bake at 300 degrees F for 1 1/2 hours or until pudding is set. Serve hot with country ham or roasted chicken.

Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.

Makes 12 servings
Source: North Carolina SweetPotato Commission