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Print this Recipe    Sweet Potato

Sweet Potato Bread Pudding with Rum Sauce

5 large eggs
1 cup brown sugar
3 cups nonfat dry milk, reconstituted
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups canned sweet potatoes
1 1/2 cups pecans
l lb. Bread cut into 1/2 inch cubes

Preheat oven to 350. Spray baking dish with cooking oil.

In a large bowl whisk together eggs, brown sugar and milk. Stir
in vanilla, cinnamon, nutmeg, sweet potatoes, pecans and bread
cubes. Pour into prepared baking dish. Bake approx. 40 minutes or
until firm. Cool. Cut into squares.

May be served with a dollop of whipped topping or Rum Sauce.


RUM SAUCE

1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
1/2 cup rum
Pinch of salt

Melt butter in heavy medium saucepan over medium-high heat. Add
cream, sugar and salt. Bring to boil, stirring until sugar dissolves.
Remove from heat. Stir in rum.

Makes approx. one cup.

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