GMA Recipe: Sweet Potato Pudding

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Sweet Potato Pudding
From chef and author Emeril Lagasse
December 8, 2006

This is a great side dish for a holiday ham. Emeril Lagasse on Good Morning America.

Ingredients

4 medium sweet potatoes, baked and peeled (about 2 pounds)

3 eggs

1 cup milk

1/8 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1 cup pecan pieces

1 cup (packed) light brown sugar

2 tablespoons Steen's 100% Pure Cane Syrup

1/4 teaspoon salt

1/4 teaspoon vanilla extract

2 tablespoons bourbon

1/2 stick (4 tablespoons) butter, softened

Directions

1. Preheat the oven to 350° F.

2. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well.

3. Pour the mixture into 1 1/2-quart round baking dish.

4. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonsful of the butter mixture. Bake for about 45 minutes, or until bubbly.

Serve hot.

Makes 6 servings

Recipe copyright 2006, Emeril Lagasse from "Louisiana Real and Rustic", by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996