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Sweet Potato Pudding

Instructions

Preheat the oven to 350ºF.
 
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.
 
Pour the mixture into 1 1/2-quart round baking dish.
 
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.
 
Yield: 6 servings

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 Steenís 100% Pure Cane Syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 stick (4 tablespoons) butter, softened

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