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YAM PUDDING

3 large yams, (3 to 4)
1/4 cup fresh-squeezed orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
sliced blood oranges (or other citrus fruit), for garnish

Individually wrap yams in heavy duty aluminum foil and bake at 350
for 3 hours. This will "carmelize" the pulp giving it a smooth,
sweet flavor. Cool yams overnight in refrigerator. Remove foil and
yam skins (they should fall off) and put pulp in food processor.
Add juice, cinnamon, and nutmeg to food processor a nd blend for
8-10 minutes until pudding is light and fluffy. Chill and serve in
individual dessert dishes garnished with fruit.

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