Sweet potatoes don’t make an appearance at my family’s Thanksgiving table — and haven’t for as far back as I can remember. (Although the one year my mom hosted, they were present — and topped with mini marshmallows to boot.)
Instead, the buffet’s “orange food” requirement is filled by my Aunt Maureen’s specialty, which is called either carrot pudding or carrot soufflé depending on who’s speaking. It’s soft and rich and decadent, unabashedly sweet but still substantial enough to fit in on a plate filled with turkey and stuffing. It’s certainly not an everyday food, unless you’re cultivating gout — but for the biggest eating day of the year, it works perfectly.
This… is not that carrot pudding. Continue reading