Sweet Potato Pudding

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2 1/2 cups baked sweet potatoes pulp, scooped from the skin

1/2 cup packed light or dark brown sugar

4 large eggs

1/3 cup milk

2 tablespoons unsalted butter, melted

2 tablespoons pure vanilla extract

1 tablespoon corn syrup, preferably dark

1 tablespoon light or dark rum

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Praline topping, recipe follows

Praline Topping:

1/2 cup chopped pecans

1/4 cup chopped crystallized ginger

1/4 cup packed light or dark brown sugar

2 tablespoons unsalted butter, softened