Ingredients:
1 1/4 Lb. sweet potatoes peeled, finely chopped
2 Cups raisins
1/4 Cup dark rum
5 Large eggs, slightly beaten
1/2 cups sugar
1 qt. whipping cream
2 Cups half & half
2 Tablespoons Karo syrup
1 Tablespoon cinnamon
1/2 loaf or 16 oz. French bread torn into 1 inch pieces
Rum sauce
Whipping cream
Arrange sweet potatoes in steamer basket over boiling water. Cover and cook 10 min. or until tender, set aside. Combine raisins and rum and set aside. Combine eggs and next 5 ingredients in a bowl add bread pieces, sweet potatoes and raisins mixture. Spread mixture evenly into two lightly greased 11x7x1 1/2” baking dishes. Bake at 350’F. for 1 hour or until set. Covering with foil to prevent over browning, if necessary. Serve warm with rum sauce and whipped cream. Serves 16.
Rum Sauce
1 1/2 Cups butter
1/4 & 1/3 Cup dark rum
3 Cups powdered sugar
1 Egg yolk
Melt butter in heavy saucepan over low heat, stir in rum. Add powdered sugar, stir with whisk until smooth. Stir in egg yolk. Cook stirring constantly 5 minutes or until mixture reaches 160’F. Yield 2 1/2 cups
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
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