From our Kitchens to Yours
Molly’s Sweet Potato Pudding
Preheat oven to 350 degrees
Six large sweet potatoes, peeled and quartered
½ cup butter melted
2/3rds cup dark brown sugar
½ cup white sugar
4 eggs beaten
½ cup orange juice
3 tablespoons apricot jam
2 teaspoons vanilla extract
½ teaspoon of cinnamon
½ teaspoon of nutmeg
½ cup fresh pineapple chunks (small)
Either miniature or large marshmallows to place on top
Butter a 2 ½ quart either square or circular Pyrex baking dish
Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and mash.
In a large bowl, combine all the ingredients. Mash/stir until smooth. Pour into the buttered dish.
Bake in a preheated oven for 40 minutes.
Take it out of the oven, and place marshmallows over the top.
Turn on the broiler and toast the marshmallows for about 30 seconds.