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Sweet Potato Pudding

  • Yield: 6 servings


  • 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 Steenís 100% Pure Cane Syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 stick (4 tablespoons) butter, softened


  • Preheat the oven to 350ºF.
  • 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 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 spoonsful of the butter mixture. Bake for about 45 minutes, or until bubbly.
  • Serve hot.