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Thanksgiving | |
| 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 | |
| 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. | |
Unrated | |
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