Title: Sweet Potato Pudding
Categories: Emlive07
Yield: 6 servings

2 lb Sweet potatoes; roasted
3 Eggs
1 c Heavy cream
1 pn Grated nutmeg
1/2 ts Ground cinnamon
1 c Pecan pieces
1 c Packed light brown sugar
2 tb Steen's 100 percent Pure
-Cane Syrup
1 pn Salt
1/4 ts Pure vanilla extract
2 tb Bourbon
1/2 c Flour
1/2 c Flaked coconut
4 tb Butter - (1/2 stick);
-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. This
recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-30-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.