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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Pudding Recipe

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This recipe for Sweet Potato Pudding is from Black Toast and Other Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs sweet potatoes roasted
3 eggs
1 cup heavy cream
Pinch of grated nutmeg
1/2 tsp ground cinnamon
1 cup pecan pieces
1 cup packed light brown sugar
2 tbsp Steen's 100% Pure Cane Syrup
Pinch of salt
1/4 tsp pure vanilla extract
2 tbsp bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp) butter, softened
Directions:
Directions:
Preheat oven to 350º. Peel and mash potatoes in a mixing bowl until smooth. Stir in eggs and cream. Add nutmeg, cinnamon, 1/2 cup of pecans, 1/2 cup brown sugar, the syrup, salt, vanilla and bourbon. Mix well. Pour 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 has a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes or until bubbly. Serve hot.
Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
This is the dish that Chris has made for holiday dinners. He would pout if I didn't give him credit. Chris said he used molasses instead of the syrup. He also said something about green chiles and refried beans, but I don't think that sounds good.

 

 

 

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