[Veto!]

Glad you like my NOLA rum-sweet potato-bread pudding. Seems a good year to celebrate the original NOLA in small but meaningful ways. My grandmother lived there, we made the annual trek to see her and do the town. But to be honest, this recipe came from a friend in Kansas City. LOL

Sure, you can parboil -- good idea. Or just put them in the steamer until the skins get loose. "Finely chopped" is a matter of preference. I think that the pieces should be large enough to recognize in the pudding and give it a little texture. Not grated. Maybe half- or quarter-inch cubes.

Of course the most important thing is to finish the bottle of rum the same day you open it. I wonder how mojitos go with turkey....nah. Perhaps you have a better idea. In coffee, of course, what else?

[ken5050]

I'm not a big rum drinker..only dark liquor I imbibe is Maker's Mark...LOL..re the recipe..I'm thinking of separating the eggs, mixing in the yolks, then whipping the whites and then folding them into the mixture..might make it a lighter?...your thoughts..

BTW..good Friday mornin' to you..