Recipe(tried): Sweet Potato Pudding

I made this last Christmas and people are still talking about how great it was! This recipe is from the TV Food Network's show TASTE.

2 pounds of sweet potatoes, roasted
3 eggs
1 cup of heavy cream
pinch of grated nutmeg
1/2 tsp. of ground cinnamon
1 cup of pecan pieces
1 cup of packed light brown sugar
2 tbsp. Steen's 100% Pure Cane Syrup
pinch of salt
1/4 tsp. of pure vanilla extract
2 tbsp. bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp.) 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, 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.

Yield: 6 huge servings