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Ingredients
| persimmons (pureed): 2 cups |
| 2% milk: 2 cups |
| sweet potatoes (mashed): 2 1/2 cups (grated) |
| eggs: 2 |
| granulated sugar: 1 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| margarine (oleo) (melted): 1/4 cup |
Persimmon-Sweet Potato Pudding
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
- Makes 2 6 1/2 by 10 or one large pan.
- To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.