Dessert: Sweet Potato Pudding

Thomas Jefferson wrote this recipe for Sweet Potato Pudding in his cookery notebooks during the early 1800s. It was adapted from a recipe by Mary Randolph, the wife of prominent Virginian David Meade Randolph who eventually published her recipes in The Vi

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Sweet Potato Pudding

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 batch of Royal Paste (pastry dough)
1/2 lb. sweet potatoes
4 oz. butter
3/4 c. sugar
2 eggs
Grated zest of one lemon
.13 tsp. ground nutmeg
1 oz. brandy
1 tbsp. sugar
2 tbsp. candied citron or lemon rind (optional)

Instructions

Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough into an 11 inch circle between 1/8 and 1/4 inch thick and line an 8 inch pie dish or tart shell, fluting the edge in a decorative fashion. Dock the bottom of the shell lightly, line the pan with parchment, fill with pie weights and bake for 18 minutes. Remove the pie weights and parchment and continue to bake for another 8 minutes. Let cool on a rack. Reduce the oven temperature to 300 degrees F.
Meanwhile, peel and coarsely chop the sweet potatoes. Boil the sweet potatoes until tender and run them through the fine blade on a food mill.
Put the puréed sweet potatoes in the bowl of a mixer with the whip attachment. Whip lightly on low speed to cool and add the butter, whipping to incorporate. Add the sugar in a steady stream. Add the eggs, lemon zest, nutmeg and brandy and whip to incorporate thoroughly.
Scrape the sweet potato filling into the partially baked pie shell. Sprinkle the top with the 1 tablespoon additional sugar and finely chopped candied citron, if desired, and bake for 35 to 45 minutes, or until just set.

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