Walk Through The Bible In One Year
Week 15 reading plan per day
Click on the colored link to read each day’s scripture.
Monday 1 Kings 1-3, Tues 1 Kings 4-6,
Wed 1 Kings 7-8, Thursday 1 Kings 9-11,
Friday 1 Kings 12-15,
Saturday 1 Kings 16-19,
Sunday 1 Kings 20-22
Blessings as you read!
Happy Monday friends! Last week while I was looking up the recipe for Miss Daisy King’s Corn Pudding, on the preceding page I noticed a recipe for Sweet Potato Pudding. First and foremost it is very fun to say sweet potato puddin’! There is a light and easy ring to it :) You may be thinking it doesn’t take much to please me, and you could be right. We eat a lot of sweet potatoes and I am always on the lookout for a new recipe. This one didn’t disappoint! Sweet potatoes are a nutritional All-Star — one of the best vegetables you can eat. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
This recipe is adpated from Miss Daisy’s recipe. I say adapted, because I decreased the sugar and added an egg. To my taste, sweet potatoes don’t need a lot of extra sugar and adding 3/4 cup to this was just right. (Original recipe called for 2 cups!) I started out with these lovely sweet potatoes I recently purchased at Costco. I bought a whole box and they have kept beautifully. I used my processor and grated these 2 potatoes and they equaled exactly 4 cups.
Mixing up eggs, sugar, milk, allspice and cinnamon. Everything mixes together and pours into a prepared 8″ x 12″ baking dish, or some equivalent of that size. Bake for an hour.
Interestingly, the potatoes kept their shredded shape but yet when mixed with the eggs, the whole mixture becomes pudding-like.
My chief culinary consultant really liked this side dish. My sous-chef dish-washing mom determined that this was “too sweet” for her. The funny part is that she prefers Sweet Potato Casserole, which incidentally, is quite sweet
Many Blessings for a great start to the week and happy cooking!