Louisiana Sweet Potato and Pecan Pudding |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The Glory of Southern Cooking Ingredients:
6 medium sweet potatoes (about 3 lbs.) |
2 large eggs, beaten |
1/2 cup half-and-half |
1 teaspoon pure vanilla extract |
1/8 teaspoon ground cinnamon |
1 cup packed light brown sugar |
1/2 cup all-purpose flour |
6 tablespoons butter |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350°.
2. Put potatoes in a big pot with enough salted water to cover; bring to a boil; decrease heat to low, cover, and simmer for about 25 minutes, until potatoes are very tender.
3. Drain potatoes and when cool enough to handle, peel, place in a big bowl, and mash with a potato masher (do not use a food processor).
4. Add in eggs, half-and-half, vanilla, and cinnamon to the potatoes, stir until well blended, and transfer mixture to a large baking dish.
5. In a small bowl, combine the brown sugar and flour; stir until blended.
6. Add in butter and cut in with a pastry blender until the mixture is mealy.
7. Add in pecans and stir until blended; distribute pecan mixture evenly over the top of the pudding; bake about 30 minutes, until golden brown; serve hot.
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