Of course in the South, soul food is served daily because it’s so good, so this wonderful, old fashioned dessert shouldn’t be set aside just for the MLK, Jr. holiday; it is great served throughout the entire year and is a perfect ending to any Southern meal.
2/3 cup butter
1 1/4 pounds sweet potatoes, finely grated (4 cups packed)
1/2 cup molasses
1 1/2 cups brown sugar
2 tablespoons flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Grated rind of 1 orange
1 cup milk
1/3 cup chopped pecans
1/3 cup flaked coconut
Sweetened whipped cream, or ice cream.
- Melt the butter in a 10" cast-iron (or other very heavy) skillet.
- Mix the sweet potatoes, molasses, brown sugar, eggs, flour, spices, and orange rind; stir in the milk.
- Pour the mixture into the melted butter and stir.
- Cook the mixture over medium heat, stirring occasionally, for 20-30 minutes or until the sweet potatoes are tender and the mixture is very thick.
- Meanwhile, preheat the oven to 350°.
- Sprinkle the pecans and coconut over the top of the pudding.
- Bake 10-15 minutes or until bubbly and the coconut and nuts have toasted.
- Serve with whipped cream or ice cream.
Amount Per Serving
Calories 295 Calories from Fat 132
Percent Total Calories From: Fat 45% Protein 4% Carb. 51%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 66 mg
Sodium 154 mg
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 199% Vitamin C 23% Calcium 0% Iron 19%