From our Kitchens to Yours

Molly’s Sweet Potato Pudding

Serves 12

Preheat oven to 350 degrees

Ingredients

Six large sweet potatoes, peeled and quartered

½ cup butter melted

2/3rds cup dark brown sugar

½ cup white sugar

4 eggs beaten

½ cup orange juice

3 tablespoons apricot jam

2 teaspoons vanilla extract

½ teaspoon of cinnamon

½ teaspoon of nutmeg

½ cup fresh pineapple chunks (small)

Either miniature or large marshmallows to place on top

Method

Butter a 2 ½ quart either square or circular Pyrex baking dish

Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and mash.

In a large bowl, combine all the ingredients. Mash/stir until smooth. Pour into the buttered dish.

Bake in a preheated oven for 40 minutes.

Take it out of the oven, and place marshmallows over the top.

Turn on the broiler and toast the marshmallows for about 30 seconds.