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Sweet Potato and Pecan Pudding Recipe

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This recipe for Sweet Potato and Pecan Pudding is from Resurrection Lutheran Church Family Cookbook, 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:  
6 medium-size sweet potatoes
2 large eggs, beaten
1 teaspoon pure vanilla
1/2 cup of half-and-half
1/8 teaspoon ground cinnamon
1 cup firmly packed brown sugar
1/3 cup all-purpose flour
6 tablespoons butter
1 cup chopped pecans
Directions:
Directions:
Place the potatoes in a large pot with enough salted water to cover, bring to a boil, reduce the heat to medium, cover, and cook until very tender, about 30 minutes. I don't do mine this way, I peel them and slice them into 2 inch chunks and then boil until tender. Drain the potatoes and mash.
Preheat the oven to 350 .
Add the eggs, the vanilla, half and half and cinnamon to the mashed potatoes. Mix until well blended, and transfer the mixture to a large buttered baking dish or casserole.
In a bowl, combine the sugar and flour, cut in the butter. I use my fingers for the cutting in. Add the pecans, and mix till well blended. Distribute the pecan mixture evenly over top of the potatoes and bake till golden, about 30 minutes

 

 

 

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