- Servings: 8
- Prep Time: 1 hour 15 min
- Cook Time: 45 minutes
- Total Time: 2 hours
|2½ lbs||(about 3) Medium Sweet Potatoes|
|½ cup||(1 Stick) Butter, room temperature|
|1 Tbsp||Self-rising Cornmeal|
|1 tsp||Vanilla Extract|
|1 cup||Pecan Halves|
|½ cup||Packed Brown Sugar|
Preheat oven to 400F. Spray and 8-inch square baking dish with cooking spray.
On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. Remove and let them cool. Reduce oven heat to 325F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs, one at a time, beating well after each addition. Add the cornmeal, sugar, milk, salt, and 1/2 teaspoon vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding in even rows and top with brown sugar. Sprinkle the remaing 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake for 45 minutes, or until the top is browned. Note: The top of this pudding should be browned, but watch to amke sure you don't burn the pecans.