Recipe(tried): Ohio Pudding (using carrots and sweet potatoes)

This recipe comes from Time Life's The Good Cook. Time Life credits Esther B. Aresty of The Delectable Past with it. I have made it and it is delicious.

OHIO PUDDING
To serve 2 or 3 (this recipe doubles well)

This delicious pudding resembles yellow spoon bread and is excellent with chicken, ham or turkey.

1/2 cup pureed, boiled carrots (made from 2 medium sized carrots) (for Europeans that would be 125 ml.)
1/2 cup pureed boiled sweet potato -- not yam* (made from 1 medium-sized sweet potato) (125 ml.)
1/4 tsp salt (1 ml.)
2 Tbsp brown sugar (30 ml.)
1/2 cup fine, dry white bread crumbs (125 ml.)
1 1/4 cups whole milk (300 ml.)
1 large egg, lightly beaten
1 Tbsp butter (15 ml.)

Preheat oven to 350 degrees F (180 degrees C). Butter a 1 quart (1 liter) casserole or baking dish.

In a bowl, combine the carrot, sweet potato, salt and sugar. Add the bread crumbs. Last, add the milk and beaten egg. Mix thoroughly, and pour the mixture into prepared casserole or baking dish.

Bake, uncovered for 1 hour in moderate oven preheated to 350 degrees F (180 degrees C).

*I know most of you know this, but for those who aren't familiar with sweet potatoes and yams, sweet potatoes are lighter in color, almost like a regular potato. Yams are much darker and have bright orange flesh. I tried yams once when I couldn't find sweet potatoes and did not like the dish at all!

Peace,

Marilyn