A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cover the top with thinly-sliced bits of preserved citron or quince marmalade; strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table
Preserved exactly as written in the original source
Boil the potato until thoroughly done
Mash up fine, and while hot add the sugar and butter
Set aside to cool while you beat the eggs light
Add the seasoning last
Line tin plates with puff paste
Pour in the mixture
Bake in a moderate but regularly heated oven
When the puddings are drawn from the fire, cover the top with thinly-sliced bits of preserved citron or quince marmalade
Strew the top thickly with granulated white sugar
Serve, with the addition of a glass of rich milk for each person at table
Modern guidance to help you succeed with this vintage recipe
Mashing the sweet potato while hot allows the butter and sugar to melt completely, creating a smooth emulsion. Adding beaten eggs to the cooled mixture prevents them from scrambling while still allowing proper binding. The high starch content of sweet potatoes provides structure, while the combination of fat (butter and cream) and eggs creates a custard-like texture when baked. The alcohol in the wine or brandy enhances flavor perception and adds complexity to the spice notes.
The sweet potato base can be prepared up to 2 days ahead: boil, mash, and mix with sugar and butter, then cool completely and refrigerate in an airtight container. Bring to room temperature and add the beaten eggs, cream, wine, and seasonings just before assembling and baking.
Store baked puddings covered in the refrigerator for up to 4 days. The texture is best when served at room temperature or slightly warm. To reheat, place in a 300°F oven for 10-15 minutes. The puff pastry crust will soften during storage but the pudding remains flavorful.
AI-generated tips from Chef Cecil's culinary database
The sweet potato base can be prepared up to 2 days ahead: boil, mash, and mix with sugar and butter, then cool completely and refrigerate in an airtight container. Bring to room temperature and add the beaten eggs, cream, wine, and seasonings just before assembling and baking.
Store baked puddings covered in the refrigerator for up to 4 days. The texture is best when served at room temperature or slightly warm. To reheat, place in a 300°F oven for 10-15 minutes. The puff pastry crust will soften during storage but the pudding remains flavorful.
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