The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

Sweet Potato Pudding and Homemade Mustard

By Susan M. Thigpen © 1985

Issue: May, 1985

Sweet Potato Pudding

1 egg
cinnamon, vanilla, nutmeg to taste.
3/4 cup of sugar
1/4 cup butter
1 large grated sweet potato
enough milk to make mushy
raisins if desired.

Mix all ingredients. Pour into pan. Cook 45 minutes to one hour, stirring often in a 350 degree oven.

Homemade Mustard

2 cups dry mustard (3 boxes of brand such as Coleman's, found in spice section at grocery store.)
Add 2 cups of vinegar to mustard and mix well. Cover and let sit overnight. The next day, add 2 cups of sugar plus 3 whole eggs and one more egg yolk, well beaten.
Cook in a 2 quart double boiler, stirring until consistency of custard (about 20 minutes).
Stir almost constantly over low heat. Cool and store in refrigerator.

This makes a much tastier mustard than any that you could buy ready-made.