Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2.00 pounds | sweet potatoes; roasted |
| 3.00 \N | eggs |
| 1.00 cup | heavy cream |
| 1.00 pinch | grated nutmeg |
| ½ teaspoon | ground cinnamon |
| 1.00 cup | pecan pieces |
| 1.00 cup | packed light brown sugar |
| 2.00 tablespoon | steen's 100 percent pure cane syrup |
| 1.00 pinch | salt |
| ¼ teaspoon | pure vanilla extract |
| 2.00 tablespoon | bourbon |
| ½ cup | flour |
| ½ cup | flaked coconut |
| 4.00 tablespoon | butter - (1/2 stick); softened |
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, ½ cup of the pecans, ½ cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1½-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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-30-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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