Sweet Potato and Clementine Pudding

Serves 6
Ingredients:

• 2 pounds sweet potatoes
• 2 tablespoons unsalted butter
• 4 tablespoons light brown sugar
• 2 tablespoons dark rum
• 1 teaspoon grated lemon peel
• ¹/₄ teaspoon ground cinnamon
• ¹/₄ teaspoon ground nutmeg
• Generous pinch of ground cloves
• ¹/₄ teaspoon salt
• 4 small seedless clementines, each about 2 inches in diameter, peeled and separated into segments
  * Note: Tangerines may be substituted for the clementines. Cut the segments in half if they are large
• 2 tablespoons coarsely ground walnuts

Boil the sweet potatoes in salted water to cover until tender, then peel and mash them.

Preheat the over to 350 degrees Fahrenheit. Grease a 1 ¹/₂-quart souffle dish.

Stir the butter, 2 tablespoons of the sugar, the rum, lemon peel, spices and salt into the mashed potatoes, mixing well. Fold in the clementines. Turn the mixture into the souffle dish.

Mix the remaining 1 tablespoon of sugar with the ground walnuts and sprinkle over the top. Bake for 30 minutes, until lightly browned and bubbly.

Harper Collins

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