| | Directions | | Preheat oven to 375. Grease a 10-inch bundt pan and coat with sugar. In food processor, pure the yams with milk, almonds, sugar, and butter until almonds are fully ground and mixture is smooth. Beat eggs and process into mixture until well blended. Add cinnamon, nutmeg, salt, vanilla, and lemon zest, and process until blended. Fold in drained soaked raisins, and pour the mixture into the prepared pan. Sprinkle the top of the pudding with cinnamon and granulated sugar. Bake for 60-90 minutes until the center is almost set. Cool, then chill. It is best served the next day. |
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| Ingredients | | - |  | 3 cans yams (1 lb cans) |
| - | | 1/2 cup Milk |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 1/2 cup sliced almonds |
| - | | 2 cups sugar |
| - | | 1/2 pound butter |
| - | | 6 eggs |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon lemon zest |
| - | | 1/2 cup raisins (soak inch water until needed) |
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