Featured Recipes

Sweet Potato Pecan Pudding

2 ½ cups baked sweet potatoes (flesh scooped from the skin)
½ cup packed brown sugar
4 large eggs
1/3 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons vanilla extract
1 tablespoon cane syrup or dark corn syrup
1 tablespoon light or dark rum (I have substituted rum extract)
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup chopped pecans

Preheat oven to 350 F. Grease a 1 ½ quart baking dish. Combine all pudding ingredients except the pecans. With an electric mixer, beat together all pudding ingredients until smooth and light. Pour pudding into baking dish. Bake for 25 minutes. Sprinkle the chopped pecans over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature. Works well as both a side dish and a dessert.

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