Sweet Potato Pudding

Recipe Ingredients

2 lbs	908g / 32oz	Sweet potatoes - roasted
3		Eggs
1 cup	237ml	Heavy cream
1		Grated nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1 cup	237ml	Pecan pieces
1 cup	160g / 5.6oz	Packed light brown sugar
2 tablespoons	30ml	Steen's 100 percent Pure Cane Syrup
1		Salt
1/4 teaspoon	1.3ml	Pure vanilla extract
2 tablespoons	30ml	Bourbon
1/2 cup	31g / 1.1oz	Flour
1/2 cup	46g / 1.6oz	Flaked coconut
4 tablespoons	60ml	Butter - (1/2 stick) - softened

Recipe Instructions

Preheat the oven to 350 degrees.

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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