| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive07 |
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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