By Susan M. Thigpen © 1985
Issue: May, 1985
Sweet Potato Pudding
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.
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.