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Southern sweet potato pudding with red currant jelly sauc

Yield: 8 Servings

Ingredients:

• 1 1/2 c Sweet potato; grated
• 6 oz Evaporated milk
• 1/4 ts Mace
• 1/4 ts Ginger
• 1/4 ts Cinnamon
• 1 pn Salt
• 1/2 c Sugar
• 1/4 c Butter; melted
• 2 T Molasses
• 1 c Milk
• 2 Egg
• 3 T Bourbon whiskey
• 1 ts Lemon juice MMMMM------------------RED CURRANT JELLY SAUCE-----------------------
• 1 c Cream heavy
• 1/4 c Tart red currant jelly

Instructions:

Preheat the oven to 350 F. Beat the eggs lightly add the sugar stir in the potatoes and seasoning. Add the milk and butter. Bake in a two quart casserole for 30 minutes then stir away from the sides mix and bake another 30 minutes. Serve warm from the baking dish with the red currant jelly sauce. Sauce: whip the cream until stiff enough to hold a peak. With a fork stir the jelly until it is broken up into small pieces then fold into the whipped cream.

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