Chef Jim Noble

An event came up recently that brought me back to my childhood. It was a request to put together a sweet potato recipe of sorts. I recalled when my Granny Noble would make this pudding and we would eat it for dessert after a meal, then we would go back into the “icebox” and slice off tastes until it was gone.

I thought I’d share this special (and delicious) recipe with you all:

4                                    eggs

1/3 c                            brown sugar

1/2 c                            butter, melted

1/2 c                            molasses

1 TS                              nutmeg

1 TS                              cinnamon

1 TS                              cloves

4 c                                 sweet potato, grated and packed level

1 c                                 cream

Grate sweet potatoes until you have four cups.  Butter a 9 X 12 baking dished liberally.  Mix all remaining ingredients together and pour into buttered dish.  Bake in preheated 350 oven for 30-40 minutes or until the pudding is set.

I suggest serving it with whipped cream, as pictured, with cinnamon, paired with a late harvest Riesling. The above photo also has fried sweet potatoes as a garnish, but that’s only if you want to go all out. They have to be sliced on a mandolin to get them as thin as they are pictured. Anyway, I hope you enjoy this as much as me and my family.