Remove the skin from the sweet potatoes, cut into eighths, soften in a little water for thirty minutes, drain and mash.
Dry roast the almond kernels in a frying pan and then crush them. Wash the orange with hot water, grate the peel and squeeze the orange. Stir all ingredients thoroughly, stir in the eggs whole.
Mould the pudding in a bain-marie over medium heat for forty-five minutes.
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