Sweet potato pudding

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@...


Recipe by: Emeril Lagasse

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