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Title: Sweet Potato and Pecan Pudding
Categories: Dessert
Yield: 8 Servings
| 6 | md | Sweet potatoes, . |
| 2 | lg | Eggs, beaten |
| 1 | ts | Pure vanilla |
| 1/2 | c | Half and half |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Brown sugar, packed |
| 1/3 | c | Flour |
| 6 | tb | Butter (3/4 stick) |
| 1 | c | Pecans, chopped |
Put potatoes in large pot with enough salted water to cover, bring to a boil, redure heat to medium, cover and cook till very tender, abt. 30 mins. Drain the potatoes and, when cool enough to handle, peel, place in a large mixing bowl and mash. Preheat oven to 350°. Add eggs, vanilla, half n half, and cinnamon to the mashed potatoes. Mix till well blended and transfer the mixture to a large well buttered baking dish or casserole. In a bowl combine the sugar and flour and cut in the butter with a pastry cutter, add the pecans and stir til well blended. Put the pecan mixture evenly over the top of the potatoes and bake til golden brown, abt 30 minutes. DO NOT mix sweet potatoes with a mixed to mash. This, in my opinion makes them stringy and it is just not done to a Southern sweet potato-NO NO. As many times as I have made this-the stone baker from Pampered Chief does it justice in the even heating.
NOTES : Please, do not wait til a Holiday to try this. Good with poultry or ham.
Recipe by: Family Recipe
By LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 30, 1997.
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