1-2 large cans evaporated milk
4-5 cups freshly grated, peeled, raw sweet potatoes
4 large eggs
2 sticks butter or margarine, melted
1-2 whole nutmegs, freshly grated
1 tsp. ground cinnamon
1-2 cups granulated sugar
3 Tablespoons lemon extract
2 Tablespoons vanilla extract
1/2 cups plain flour
As the potatoes are grated, stir them into the milk which has been poured
into a large mixing bowl. (This prevents darkening of the potatoes.) Mix in
by the cupfuls to make track-keeping easier. Sift in the flour and mix well.
Thoroughly whisk in the remaining ingredients and pour into greased, shallow,
pan or oven-proof dish. Bake until edges are dark and center of pudding is set.
Check for doneness by digging in slightly with a spoon. If not done, smooth
over and continue cooking and checking occasionally. Serve hot, warm or cold.
Note: Smells good enough to eat even before it is put in the oven and
it makes the kitchen smell heavenly as it bakes! Well worth ignoring
calories for this rich, unforgettable, down-home treat you will never forget!