Louisiana Sweet Potato and Pecan Pudding

NORTH CAROLINA AND GEORGIA MIGHT PRODUCE more sweet potatoes and pecans, respectively, than any other states in the South, but a good case can be made that the “cured” Beauregard sweet potatoes and buttery Centennial pecans grown in Louisiana offer a flavor that is in a class by itself. In my experience, this spicy, vanilla flavored pudding, traditionally served with roasted meat and game dishes, is unique to Louisiana. Just remember never to buy freshly harvested “green” sweet potatoes in the summer, since they still lack the enzyme that converts starch to sugar, and that the best fresh Southern pecans are never available till around October. If ever there was a Southern dish that depended on the season for optimal savor, it’s this noble pudding.

MAKES: 6 to 8 servings

INGREDIENTS:

• 6 medium sweet potatoes (about 3 pounds)
• 2 large eggs, beaten
• 1/2 cup half-and-half
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• 1 cup firmly packed light brown sugar
• 1/3 cup all-purpose flour
• 6 tablespoons (3/4 stick) butter
• 1 cup chopped pecans

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Place the sweet potatoes in a large pot and add enough salted water to cover them.
3. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer the sweet potatoes until they are very tender, which usually takes about 25 minutes.
4. Drain the water from the pot and allow the sweet potatoes to cool enough to handle.
5. Peel the sweet potatoes and place them in a large mixing bowl.
6. Mash the sweet potatoes with a potato masher until they are smooth. Do not use a food processor.
7. Add the beaten eggs, half-and-half, vanilla extract, and ground cinnamon to the mashed sweet potatoes. Stir well until all the ingredients are well blended.
8. Transfer the sweet potato mixture to a large baking dish or casserole.
9. In a separate bowl, combine the light brown sugar and all-purpose flour. Stir until the mixture is well blended.
10. Add the butter to the brown sugar and flour mixture. Cut in the butter using a pastry cutter or your fingers until the mixture becomes mealy.
11. Stir in the chopped pecans until they are well blended into the topping mixture.
12. Distribute the pecan topping mixture evenly over the sweet potato pudding in the baking dish.
13. Bake the dish in the preheated oven for about 30 minutes, or until the top is golden brown.
14. Serve the sweet potato pudding hot.