Recipe: Sweet Potato Pudding with Pecan Topping (crock pot, food processor)

SWEET POTATO PUDDING

"This dish makes a wonderful accompaniment to poultry, which is why it is traditionally served with roast turkey. It's slightly sweet, so if you're feeling the urge, enjoy leftovers with a little cream for dessert or an afternoon snack."

Large (approx. 5 quarts) slow cooker

FOR THE POTATOES:
4 medium sweet potatoes, cooked and peeled
2 tablespoons butter
2 tablespoons Demerara or other raw cane sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 eggs

FOR THE TOPPING:
1/2 cup chopped pecans
1/2 cup dry bread crumbs
2 tablespoons Demerara or other raw cane sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

In a food processor, combine sweet potatoes, butter, sugar, salt, pepper and nutmeg. Pulse until blended. Add eggs and process until smooth. Transfer to prepared dish. Cover with foil and secure with a string.

Place in slow cooker stoneware and pour in enough hot water to come 1 inch (2.5 cm) up the sides of bowl.

Cover crock pot and cook on High for 3 to 3 1/2 hours, until pudding is set.

Meanwhile, for the topping, in a bowl, combine pecans, bread crumbs, brown sugar and cinnamon. Mix well. Add butter and mix to blend; set aside.

When pudding has finished cooking, preheat broiler.

Remove foil and sprinkle topping evenly over pudding. Place under broiler until browned.

Makes 6 servings
Source: Slow Cooker Comfort Food: 275 Soul-Satisfying Comfort Food Recipes by Judith Finlayson