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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have not yet made this, however, I plan on making it very soon! I figured I would post it just to see if anyone else was also interested! Looks like a different recipe. Ingredients:
2 lbs sweet potatoes, roasted |
3 eggs |
1 cup heavy cream |
1 pinch nutmeg |
1/2 teaspoon ground cinnamon |
1 cup pecan pieces |
1 cup light brown sugar (packed) |
2 tablespoons cane syrup |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
2 tablespoons bourbon |
1/2 cup flour |
1/2 cup coconut |
1/4 cup butter, softened (1/4 cup) |
Directions:
1. Preheat oven to 350.
2. Peel and mash potatoes in a mixing bowl.
3. Stir in eggs and cream.
4. Add nutmeg, cinnamon, and 1/2 of the pecans, 1/2 of the brown sugar, syrup, salt, vanilla, and bourbon.
5. Mix well.
6. Pour into 1-1/2 quart greased round baking dish.
7. Combine remaining pecans, remaining brown sugar, flour, coconut, and butter.
8. Using your hands, mix ingredients until the mixture resembles a coarse texture.
9. Spread over the pudding mixture.
10. Bake about 45 minutes.
11. Serve hot.
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