• 2 pounds sweet potatoes
  • 3 eggs
  • 1 cup milk
  • 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 stick (4 tablespoons) butter, softened

Directions

Preheat the oven to 450 degrees. Place sweet potatoes on a rack and roast for 30 minutes.  Turn heat down to 325 and roast for 45 minutes. Let cool completely and removed skin.

In a mixer on low, mash the potatoes 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,and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Inject the mixture into the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot.

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