Yield: 6 servings
|2.00 pounds||sweet potatoes; roasted|
|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|
|¼ teaspoon||pure vanilla extract|
|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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