Recipe courtesy Emeril Lagasse, 1999

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

For the Pudding: Preheat the oven to 350 degrees F. 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 a 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 spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly.

Yield: 4 to 6 servings