Sweet Potato Pudding
- Total: 1 hr 35 min
- Prep: 50 min
- Cook: 45 min
- Yield: 6 servings
Ingredients
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
Directions
- 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.
