Emeril's Sweet Potato Pudding
Emeril Lagasse's Sizzling Sides for Ham
Try this side dish that goes great with ham from chef Emeril Lagasse.
Ingredients
Cooking Directions
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.
Recipe originally appears in Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996
Recipe Summary
Main Ingredients: sweet potatoes, nutmeg, pecans, brown sugar
