Sweet Potato Pudding
By Emeril Lagasse
2 pounds sweet potatoes, roasted
3 eggs
1 cup heavy cream
Pinch of grated nutmeg
1/2 tsp. ground cinnamon
1 cup (packed) light brown sugar
2 tbsp. Steen's 100 percent Pure Cane Syrup
Pinch of salt
1/4 tsp. pure vanilla extract
1/2 cup flour
1/2 stick (4 tbsp.) butter, softened
Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth (I use a potato masher for this). Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the brown sugar, syrup, salt, and vanilla. Mix well. Pour the mixture into a 2 quart greased round baking dish. Combine the remaining brown sugar, flour and butter. Using your hands, quickly mix the ingredients until the mixture resembles a coarse texture. Sometimes it becomes too soft when using your hands, so I will often "cut" the ingredients with a knife until they are coarse and crumbly. Spread the mixture over the pudding and place in the oven. Bake uncovered for about 50 -55 minutes or until bubbly and top is nice and golden brown. Serve hot. Yields 6 servings. This is a family favorite of ours for every holiday. Often I have to adjust the cooking time until it looks as though the center of the pudding is firm.
