Sweet Potato & Pecan Pudding

Outer Banks The Bountiful

Perfect to serve with turkey, pork or game.

Makes 6 – 8 servings

6 medium sweet potatoes

2 large eggs, beaten

1 teaspoon vanilla

½ cup half-and-half

1/8 teaspoon ground cinnamon

1 cup firmly packed light brown sugar

1/3 cup flour

6 tablespoons butter

1 cup chopped pecans

Place unpeeled potatoes in a large pot, cover with water and bring to a boil. Reduce heat to medium, cover and cook until very tender, about 30 minutes. Drain potatoes and cool.

When cool enough to handle, peel and place in a large mixing bowl. Mash the potatoes with a potato masher. Add eggs, vanilla, half-and-half and cinnamon and mix well. Transfer the mixture to a large buttered baking dish.

In a bowl, combine the sugar and flour, cut in the butter with a pastry cutter, add the pecans and stir to blend. Sprinkle the pecan mixture evenly over the potatoes and bake at 350 degrees F until golden brown, about 30 minutes.