- 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
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.