Yam Peanut Pudding Recipe
Ingredients
| Yams | 4 | |
| Honey | 1/4 Cup (16 tbs) | |
| Nutmeg | 1/2 Teaspoon | |
| 1/4 cup butter or corn-free margarine, melted | ||
| Eggs | 3 | |
| 1/2 cup crunchy peanut butter | ||
| Milk | 2 1/2 Cup (16 tbs) | |
Directions
In a blender or food processor, whirl peeled, cut-up yams until coarsely chopped (to make 4 cups).
Stir in honey, nutmeg, and butter.
Beat together eggs, peanut butter, and milk.
Stir into potato mixture and blend.
Pour into a well-greased, shallow 2-quart baking dish.
Bake at 350° 45 minutes, or until potatoes are tender and custard is set.
Sprinkle top with chopped nuts if desired.
Serve warm or cold.
Stir in honey, nutmeg, and butter.
Beat together eggs, peanut butter, and milk.
Stir into potato mixture and blend.
Pour into a well-greased, shallow 2-quart baking dish.
Bake at 350° 45 minutes, or until potatoes are tender and custard is set.
Sprinkle top with chopped nuts if desired.
Serve warm or cold.
Chef
