Peel and grate sweet potatoes enough to make a quart, grating as quickly as possible that they may not become discolored. Add to them 1 1/2 cups of nut cream, 1 tablespoonful of malt, the juice and a little of the grated rind of 1 orange, and a little salt. Mix well, and pour into a pudding dish. Bake for one hour, or until the potato is done and it is nicely browned on top.