Sweet Potato-Pumpkin Puddings

• 1 (8 oz.) can sweet potatoes (vacuum packed), drained
• 1 c. canned pumpkin
• 1/2 tsp. finely shredded orange peel
• 1/3 c. sugar
• 2 Tbsp. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 2 beaten eggs
• 1 c. canned unsweetened coconut milk
• sweetened whipped cream
• toasted shredded coconut (optional)
• 1 c. pitted dates, cut up
• 1 c. boiling water
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 1 egg
• 2 Tbsp. butter or margarine, melted
• 1 1/2 c. sifted enriched flour
• 1 tsp. soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. chopped California walnuts
• 1 recipe brown-sugar sauce

1. Combine dates and water.
2. Blend sugars, egg and butter.
3. Sift together dry ingredients; add to sugar mixture.
4. Stir in nuts and cooled date mixture.
5. Pour into 11 x 1 1/2-inch baking dish.
6. Top with brown-sugar sauce.
7. (Combine 1 1/2 cups brown sugar, 1 tablespoon butter or margarine and 1 1/2 cups boiling water.) Bake in moderate oven (375u0b0) about 40 minutes.
8. Cut in squares; invert on plates.
9. Serve warm with whipped cream.
10. Makes 9 servings.
11. Use 1/2 cup more water for more pudding.

sweet potatoes, pumpkin, orange peel, sugar, flour, ground cinnamon, ground cloves, eggs, milk, whipped cream, coconut, dates, boiling water, sugar, brown sugar, egg, butter, flour, soda, baking powder, salt, california walnuts, brownsugar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564176 (may not work)