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
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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By amandaeg
Estero, FL
on November 23, 2011
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I've made this every year since Emeril first televised it. It is a family favorite! My brother and a couple of his kids don't like nuts so I make one batch with nuts and one without. It is both sweet and savory. I've tried it using the pre-prepared sweet potatoes - but the roasting gives an added richness that is worth the effort. This will be how my children remember sweet potatoes after I am long gone.
By didougall_5671799
New Orleans, LA
on November 27, 2010
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I make this every Christmas. It's so rich and delicious. It's become a holiday staple!
By dawnrl31
scranton, PA
on November 19, 2007
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This is one of the best sweet poatoes recipes I have ever made. Everyone said this was like a souffle & dessert. Don't leave out the burbon, it makes all the difference!!
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