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Sweet Potato Pudding

  • Yield: 6 servings


  • 2 pounds sweet potatoes, roasted
  • 3 eggs
  • 1 cup heavy cream
  • Pinch of grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecan pieces
  • 1 cup (packed) light brown sugar
  • 2 tablespoons Steenís 100 percent Pure Cane Syrup
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons bourbon
  • 1/2 cup flour
  • 1/2 cup flaked coconut
  • 1/2 stick (4 tablespoons) butter, softened


  • Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. 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 greased round baking dish. Combine the remaining pecans, remaining brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles, a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot.