Sweet Potato Pudding

Recommended Hamilton Beach® Product:  Food Processors

• 1 to 1 1/4 lb. sweet potatoes, scrubbed but not peeled, and cut to fit food chute (3 cups grated)
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1 cup milk
• 1 egg
• 1/4 cup butter, softened
• 1 teaspoon vanilla

1. Preheat oven to 350°F.
2. Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside.
3. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 1 1/2 quart casserole dish.
4. Place casserole dish into a larger pan or dish. Add hot water to larger pan, so water will be 1 to 2-inches up side of casserole dish. This will prevent the edges from burning.
5. Bake for 1 1/2 hours.