Sweet Potato Pudding

Ingredient

• 4 large eggs 
• 1 1/2 cups milk 
• 1/2 cup light corn syrup 
• 1/2 cup sugar 
• 1/4 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 2 tablespoons butter or margarine, melted 
• 1 1/2 pounds sweet potatoes 
• ice cream or whipped cream 

Butter a 10 by 6 by 2 inch baking dish or a shallow 1 1/2 quart casserole. In a large bowl beat eggs just until yolks and whites are blended; stir in milk and corn syrup until blended. In a small bowl stir together sugar, salt, cinnamon and nutmeg until well mixed; add to egg mixture; stir until blended. 
Stir in butter. Peel and finely shred sweet potato; measure 4 cups. Add to egg mixture; stir until well mixed. Turn into prepared baking dish. Bake in a preheated 350°F oven until top is golden brown and pudding is set - 45 minutes. Cool slightly; serve hot or with vanilla ice cream. 

Yield: 8 servings 

NOTE: 
If you shred the sweet potatoes by hand, you will get perfect results if you use a shredder with 1/16 crescent shaped holes 

Submitted by. Y. Hoglund