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Sweet Potato Pudding


  • 1/4 pound of boiled sweet potato
  • 3 eggs
  • 1/4 pound of powdered white sugar
  • 1/4 pound of fresh butter
  • 1 glass of mixed wine and brandy
  • 1 half-glass of rose-water
  • 1 tea-spoonful of mixed spice, nutmeg, mace and cinnamon


Pound the spice, allowing a smaller proportion of mace than of nutmeg and cinnamon.

Boil and peel some sweet potatoes, and when they are cold, weigh a quarter of a pound. Mash the sweet potato very smooth, and rub it through a sieve. Stir the sugar and butter to a cream.

Beat the eggs very light, and stir them into the butter and sugar, alternately with the sweet potato. Add by degrees the liquor, rose-water and spice. Stir all very hard together.

Spread puff-paste on a soup-plate. Put in the mixture, and bake it about half an hour in a moderate oven.

Grate sugar over it.


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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).

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