Chilled Pumpkin and Sweet Potato Dessert

posted by Cissy 09-07-100 3:49 PM

Chilled Pumpkin and Sweet Potato Dessert

2 lb. peeled raw pumpkin
2 lb. pureed cooked sweet potatoes
1/3 cup rum
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
4 Tbl. butter
3/4 cup sugar
3 eggs
4 Tbl. flour
1 tsp. salt
1 cup coconut milk
Whipped cream
Sour cream

Preheat oven to 350 degrees F.

Grate pumpkin and combine with sweet potato, rum and spices. In separate bowl, cream butter and sugar; beat in eggs.

In another bowl, whisk together flour, salt and coconut milk until smooth. Thoroughly beat into pumpkin mixture. Pour into a well buttered 9 by 13 inch dish. Bake in preheated 350 oven for 2 to 2 1/4 hours or until mixture is completely set. Cool on a wire rack, making sure it is completely cool before unmolding. chill. Remove from refrigerator shortly before serving to just take the chill off. Serve with bowls of whipped cream and sour cream.

VG note: You can buy canned coconut milk in some areas. If not, use a real coconut. Crack open and remove the shell and brown skin from the flesh. Grate white flesh and squeeze through a fine towel to extract the milk.

If raw pumpkin is out of season, use equal parts of pureed cooked sweet potato and pureed cooked pumpkin. It makes a slightly denser texture. Substitute canned diluted pina colada mix from a liquor store for coconut milk.

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