Sweet Potato Pudding-a dessert

This was wonderful--it was a 400 dollar winner from BHG. from Carolyn Brown, Florence, ALA

1 1/2 lb. sweet potatoes (about 2 large--enough to make 4 cups shredded)

3 eggs, lightly beaten

1 cup half and half

1/2 cup sugar

1/4 cup dark corn syrup (I used light)

1/4 cup yellow cornmeal (plain--no baking powder or soda etc)

2 tablespoons of melted butter

1 tablespoon of vanilla

1/2 tsp. ground nutmeg

1/4 tsp salt

3/4 cup flaked coconut (no sugar added--freezer has this) Separated according to amounts below

3/4 cup chopped pecans -separated according to amounts below

Makes 9 servings.

1. Preheat oven to 300 degrees. Lightly grease bottom and sides of a 2 quart square baking dish.

2. Peel and coarsely shred sweet potatoes (about 4 cups).

3. In a large bowl combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup EACH of the coconut and the pecans.

Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours).

4. Bake, UNCOVERED, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, UNCOVERED, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on a wire rack. SERVE WARM.

This was so delicious and I had good quality sweet potatoes--only took 2 large ones to make 4 cups. VERY GOOD.