Sweet Potato Pudding Recipe
2 1/2 cups baked sweet potatoes peeled, boiled and mashed ( you can use canned if preferred)
1/2 cup packed light or dark brown sugar
4 large eggs
1/3 cup half and half or evaporated milk
2 tablespoons butter, melted
1 tablespoons pure vanilla extract
1 tablespoon corn syrup, preferably dark
4 tablespoon light or dark rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Praline topping, recipe follows
Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. Last 10 minutes add the cherries and marshmallows if desired. Splash with more rum if desired. The top will sink as the pudding cools. Serve warm or at room temperature.
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/4 cup packed light or dark brown sugar
2 tablespoons unsalted butter, softened
Optional(more dark rum to drizzle over the top when cooked)
Optional Maraschino Cherries and Minature marshmallows ( place marshmallows around edge last 10 minutes) for holiday decorating.
In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.