Emeril's Sweet Potato Pudding

Emeril Lagasse's Sizzling Sides for Ham

GMA Recipes
Difficulty: Easy
Cook Time: min

Try this side dish that goes great with ham from chef Emeril Lagasse.


  • 4 medium sweet potatoes, (about 2 pounds) baked and peeled
  • 3 eggs
  • 1 cup milk
  • 1/8 teaspoon nutmeg, grated
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecan pieces
  • 1 cup light brown sugar, packed
  • 2 tablespoons Steen's 100% Pure Cane Syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 stick butter (4 tablespoons), softened
  • 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

    Course: Side Dish, Vegetable

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