6 medium sweet potatoes*, grated
1 (14 oz.) can sweetened condensed milk
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. baking soda
1/2 tsp. lemon zest
1/2 tsp. lime zest
1/2 cup brown sugar
1/4 cup (1/2 stick) butter
2 eggs, slightly beaten
1/2 cup orange juice*
1 tbsp. vanilla extract

Preheat oven to 350°F.

In large bowl, mix all ingredients with wooden spoon until well mixed. After mixing above ingredients well, pour into buttered casserole dish and bake at 350°F for 45 minutes to an hour.

Note: If the mixture is too wet, add about a tablespoon of flour. If the mixture is too dry, add a little more juice to it. The consistency should be a little thicker than a cake batter.

Variations: Substitute carrots and butternut squash for the potatoes (yummy!). Pineapple juice or pear juice or mango juice can be substituted for orange juice.

CATHI'S NOTES:

 • Do not drain liquid from grated sweet potatoes.
 • Try and use fresh nutmeg... now you can find it anywhere... the taste is spectacular!
 • For the sugar... you can add more or less... you really have to taste the batter as you go along.
 • Please use real butter... none of that "buttery" stuff.
 • Get some good quality vanilla... ain't nothing like it!.

Submitted by: Cathi Henderson