Recipe: Sweet Potato Eggnog Pudding

SWEET POTATO EGGNOG PUDDING

2 cans (1 lb each) sweet potatoes or yams (or 2 1/2 lbs fresh sweet potatoes, cooked)
2 Tbsp. butter or margarine, melted
1 cup eggnog (low-fat variety maybe used)
3/4 cup granulated sugar (less maybe used)
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
2 Tbsp. grated orange rind
1/2 cup finely chopped pecans*

Preheat oven to 375 degrees F. Grease a 1 1/2 quart baking dish.

Beat the sweet potatoes with a rotary beater until thoroughly mashed. Add melted butter, eggnog, sugar, salt, and spices. (You can vary the amounts of any of spices to suit taste). Beat until fluffy and blended. Fold in orange rind and finely chopped pecans. Pour into prepared baking dish.

Bake at 375 degrees F for about 45 minutes to 1 hour.

*If desired, pecans can be coarsely chopped and sprinkled on top.

Servings: 8-10
Adapted from source: Genie