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    Sweet Potato Pudding


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    2 pounds sweet potatoes, roasted
    3 eggs
    1 cup heavy cream
    1 pinch grated nutmeg
    1 cup pecan pieces
    1 cup packed light brown sugar
    2 tablespoons pure cane syrup
    1 pinch salt
    1/4 teaspoon vanilla
    2 teaspoons bourbon
    1/2 cup flour
    1/2 cup flaked coconut
    4 tablespoons butter, softened

    Recipe



    Preheat the oven to 350ºF. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, remaining brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles, a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot. Yield: 6 servings
 

 

 

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