Sweet Potato Pudding: Thanksgiving Sides
Recipe type: Sides
Cuisine: American, Southern
  • 2 pounds sweet potatoes, baked*
  • 3 eggs
  • 1 cup whole milk
  • ⅛ tsp freshly grated nutmeg
  • ½ tsp ground cinnamon
  • 1 cup pecan pieces
  • 1 cup brown sugar
  • 3 T Steen’s 100% Pure Cane Syrup
  • ¼ tsp kosher salt
  • ½ tsp vanilla extract
  • 3 T bourbon
  • ½ stick butter, softened
  1. Preheat the oven to 350°.
  2. Mash the potatoes in a mixing bowl until smooth.
  3. Add eggs and milk and mix well.
  4. Add the nutmeg, cinnamon, ½ cup brown sugar, syrup, salt, vanilla, and bourbon. Mix well.
  5. Pour the mixture into a 1-1/2-quart round baking dish.
  6. Combine the pecans, remaining brown sugar, and butter and mix well.
  7. Dot the top of the potato mixture with the butter mixture.
  8. Bake for appoximately 45 minutes, or until bubbly.
This recipe calls for sweet potatoes that are already baked. To perfectly bake sweet potatoes, place washed, unpeeled, unpricked, uncut potatoes in a pre-heated 400° oven for 30 minutes. To avoid a mess, I like to bake mine in old, thin pie plates, in case the sugary sweetness bubbles out. Reduce the heat to 375° after 30 minutes, and continue to bake for 45 minutes or until tender.

I’d say it’s the bourbon that makes this dish, but the butter and pecans and Steen’s are all team players! I think you’ll love it! It’s so good, you could skip dessert!
Recipe by The Catholic Foodie at https://catholicfoodie.com/sweet-potato-pudding-thanksgiving-sides