This recipe “conversion” rose out of my desire to duplicate the Sweet Potato Pudding served at my cousin’s (unfortunately non-kosher) restaurant, Firefly’s. I found the original recipe by Emeril Lagasse at FoodTV.com. It has been altered slightly to be pareve, and thus makes a great shabbos dish. If you’d like it to be more of a kugel, use a shallower baking dish and adjust the baking time appropriately.Sweet Potato Pudding

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Yield: 6 servings

Ingredients
2 pounds sweet potatoes, roasted in oven or microwave
3 eggs
1 cup pareve soy milk
1 pinch grated nutmeg
1/2 teaspoon ground cinnamon
1 cup pecan pieces
1 cup light brown sugar, packed
2 tablespoons pure cane syrup
1 pinch salt
1/4 teaspoon vanilla extract
2 tablespoons bourbon, optional
1/2 cup flour
1/2 cup flaked coconut
4 tablespoons pareve margarine, softened

1. Preheat the oven to 350 degrees.
2. Peel and mash the potatoes in a mixing bowl, until smooth.
3. Stir in the eggs and soy milk.
4. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well.
5. Pour the mixture into a 1 1/2 quart greased round baking dish.
6. Combine the remaining pecans, remaining brown sugar, flour, coconut and margarine. Using your hands, quickly mix the ingredients only until the mixture resembles a coarse texture.
7.Spread the mixture over the pudding and place in the oven.
8. Bake for about 45 minutes, or until bubbly. Serve hot.