Sweet Potato Pudding II

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 1/2 cup chopped pecans, toasted

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place sweet potatoes in a 9x13 inch baking dish.
3. In a small bowl, combine butter, brown sugar, vanilla, cinnamon, and nutmeg. Pour over sweet potatoes and stir until evenly coated.
4. Cover dish with foil and bake for 25 minutes, stirring every 10 minutes.
5. Uncover dish and stir in cream. Bake for an additional 10 minutes, or until sweet potatoes are tender.
6. Sprinkle with toasted pecans and serve.

Interesting Facts

• Sweet potatoes are a great source of fiber, vitamins, and minerals.
• The nutmeg and cinnamon used in this recipe give the pudding a warm, comforting flavor.
• The heavy cream adds a rich and creamy texture to the pudding.