Things are changing around here, most of the changes are in the background, but they slowly start showing.
Switching from our old platform to our new blog format is something that we discussed, and something I (Aunt Clara) particularly thought pretty hard about. Our old format served us well for many years, but things needed to change.
After more than half a year with our new blog form I have to say that our decision was the correct one.
As a cooking aficionado myself, one that makes extensive use of the internet to find recipes that interest me, I have to say that I prefer blogs to any other format in a cooking website. It is nice to know there is a person behind the website.
Our website will soon turn 10 years old, there have been many changes since our humble beginnings. Who knows how things will be in the years to come? But for now we are happy with where we are, and many new things are in the making to make of this an even more welcoming place to all of you my friends.
Don’t go away, it will only get better.
Sweet potato pudding is a delicious dessert that I am sure you will enjoy. It is very simple to make, the perfect dish for a beginner (or advanced) cook.
- 2 lb of sweet potatoes
- 2 tablespoons butter
- 2 cups of evaporated milk
- 1 cup water
- 2 sticks cinnamon
- 1 teaspoon clove powder
- 1 cup pineapple, diced, or
- 1/2 cups grated coconut
- 1/4 cup of raisins (optional)
- 1 cup sugar
- 1 teaspoon of salt
- Peel and boil the sweet potatoes and diced pineapple until they are both tender, adding a teaspoon of salt and cinnamon sticks to the water.
- Remove them from the water. Reserve half a cup of the water.
- Mash the sweet potatoes and pineapple while still hot, mixing it with half a cup of the water in which it boiled.
- Add the clove powder, butter, sugar, raisins and milk and bring to a boil over medium temperature. If you are using coconut instead of pineapple add now.
- Stir regularly to prevent it from sticking to the bottom.
- Remove from the heat when it thickens.
- Chill before serving.
Use pineapple or coconut in the preparation. It's best not to mix both.
Since the sweetness of this dish is a matter of taste, I suggest that you start with 3/4 of a cup of sugar, taste and add the rest if you want it sweeter.
Nevermind that in the picture the pineapple is not diced. That was a brain hiccup.
Originally published Jan 2, 2005