Rum-Glazed Sweet Potato Pudding

This is a jazzed up sweet potato dish. A fun and yummy complement to the holiday meal.

You’ll Need:

• 1/3 cup sweet or dry sherry or Madeira
• 2/3 cup raisins
• 2 pounds sweet potatoes, baked, boiled or steamed until tender
• ½ cup unsalted butter, melted
• 4 large eggs
• 2 cups milk
• 1 cup packed brown sugar
• ½ teaspoon mace
• Pinch of salt
• Grated zest of 1 orange
• 2 Tablespoons lemon juice
• ¼ cup plus 1 Tablespoon dark rum

Directions:

• Pour the sherry or Madeira over the raisins in a small bowl; let stand for 30 minutes or longer.
• Preheat the oven to 375 F with a rack in the center.
• Butter an 11 inch oval gratin dish or other shallow basking dish; set aside.
• Halve the cooked sweet potatoes; scoop out the flesh and place it in a large bowl.
• Add ¼ cup plus 1 Tablespoon of the melted butter.
• Add the eggs, one at a time, and beat with an electric mixer into the sweet potato-butter mixture.
• Add the milk, 1/3 cup of the brown sugar, the mace, salt and orange zest and beat until blended.
• Beat in the raisins and their soaking liquid.
• Scoop the mixture into the baking dish.
• For the Rum Glaze:
• Warm the remaining 3 Tablespoons of melted butter in a small skillet.
• Stir in the remaining 2/3 cup brown sugar and the lemon juice;
• Cook over medium-high heat, stirring occasionally, until bubbly, 3 to 5 minutes.
• Stir in the rum and return the mixture to a boil.
• Drizzle the rum glaze randomly over the surface of the sweet potato mixture.
• Bake until the pudding is set and the glaze is bubbly, about 45 minutes.
• Serve it warm topped with whipped cream flavored with vanilla and dark rum.

Serves 10-12