Louisiana Sweet Potato and Pecan Pudding

Categories: Casserole, Side Dish, Sweet Potatoes

Ingredients

• 6 medium sweet potatoes (about 3 lbs.)
• 2 large eggs, beaten
• 1/2 cup half-and-half
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 6 tablespoons butter
• 1 cup chopped pecans

Directions

1. Preheat oven to 350°.

2. Put potatoes in a big pot with enough salted water to cover; bring to a boil; decrease heat to low, cover, and simmer for about 25 minutes, until potatoes are very tender.

3. Drain potatoes and when cool enough to handle, peel, place in a big bowl, and mash with a potato masher (do not use a food processor).

4. Add in eggs, half-and-half, vanilla, and cinnamon to the potatoes, stir until well blended, and transfer mixture to a large baking dish.

5. In a small bowl, combine the brown sugar and flour; stir until blended.

6. Add in butter and cut in with a pastry blender until the mixture is mealy.

7. Add in pecans and stir until blended; distribute pecan mixture evenly over the top of the pudding; bake about 30 minutes, until golden brown; serve hot.

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