Sweet Potato Pudding

  • Total: 1 hr 35 min
  • Prep: 50 min
  • Cook: 45 min
  • Yield: 6 servings
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2 pounds sweet potatoes, roasted

3 eggs

1 cup heavy cream

Pinch of grated nutmeg

1/2 teaspoon ground cinnamon

1 cup pecan pieces

1 cup (packed) light brown sugar

2 tablespoons Steen's 100 percent Pure Cane Syrup

Pinch of salt

1/4 teaspoon pure vanilla extract

2 tablespoons bourbon

1/2 cup flour

1/2 cup flaked coconut

1/2 stick (4 tablespoons) butter, softened


  1. 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.