Sweet Potato Pudding (Emeril Lagasse) |
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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
2 pounds sweet potatoes, roasted |
3 eggs |
1 cup heavy cream |
pinch of grated nutmeg |
1/2 teaspoon ground cinnamon |
1 cup pecan pieces |
1 cup (packed) light brown sugar |
2 tablespoons steen's 100 percent pure cane syrup |
pinch of salt |
1/4 teaspoon pure vanilla extract |
2 tablespoons bourbon |
1/2 cup flour |
1/2 cup flaked coconut |
1/2 stick (4 tablespoons) butter, softened |
Directions:
1. 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, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 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.
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