Sweet Potato And Pineapple Pudding Praline

• 2 LB. SWEET POTATOES, PEELED AND CUBED
• 4 T (1/2 STICK BUTTER, UNSALTED AT ROOM TEMPERATURE
• 4 LARGE EGG YOLKS
• 3 T LIGHT BROWN SUGAR
• 1 CAN (20 OZ.)CRUSHED UNSWEETENED PINEAPPLE, UNDRAINED
• FINELY CHOPPED ZEST OF ONE ORANGE
• 3 T GOLDEN RUM
• 1/4 TSP. GRATED NUTMEG
• 1/2 TSP. GROUND GINGER
• SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
• PRALINE TOPPING
• 10 T (1 1/4 STICK) UNSALTED BUTTER, MELTED
• 1 CUP PACKED LIGHT BROWN SUGAR
• 1 CUP SHREDDED COCONUT
• 1 1/2 CUPS OF COARSELY CHOPPED PECANS
• 1 1/2 T GOLDEN RUM
• 1/4 CUP LIGLHT CREAM

1. PREHEAT THE OVEN TO 350 BUTTER A 2 1/2 TO 3 QUART SHALLOW BAKING DISH.
2. PLACE THE SWEET POTATOES IN A LARGE SAUCEPAN, COVER WITH WATER AND BOIL UNTIL VERY TENDER, 35 TO 39 MINUTES. DRAIN WELL AND PLACE IN A LARGAE MIXING BOWL.
3. USING AN ELECTRIC MIXER, BEAT THE WARM SWEET POTATOES WITH THE BUTTER, EGG YOLKS, AND BROWN SUGAR UNTIL SMOOTH. ADD THE PINEAPPLE, ORANGE ZEST, AND RUM AND MIX UNTIL INCORPORATED. SEASON WITH THE NUTMEG, GINGER, SALT AND PEPPER. TRANSFER THE MIXTURE TO THE PREPARED BAKING DISH.
4. PREPARE THE PRALINE TOPPING. IN A SMALL BOWL STIR THE MELTED BUTTER AND BROWN SUGAR TOGETHER UNTIL SMOOTH. FOLD IN THE COCONUT AND PECANS; THEN STIR IN THE RUM AND CREAM. SPREAD THE MIXTURE EVENTLY OVER THE TOP OF THE SWEET POTATOES.
5. BAKE THE PUDDING UNTIL GOLDEN BROWN, 30 TO 35 MINUTES. PREHEAT THE BROILER AND BROIL THE PUDDING 6 IN. FROM THE HEAT JUST UNTIL THE TOP BEGINS TO BUBBLE MADLY, 45-60 SECONDS. LET COOL A FEW MINUTES, THEN SERVE.
6. MAKES 10-12 SERVINGS.
7. NOTE: IF YOU BAKE A LITTLE LONGER YOU CAN SKIP THE BROILER STEP. I HAVE NEVER ADDED THE COCONUT - THE RECIPE DOES NOT SUFFER!

sweet potatoes, t, egg yolks, sugar, ozcrushed, zest of one, t, grated nutmeg, ground ginger, salt, topping, t, light brown sugar, coconut, pecans, t, cream

Taken from www.epicurious.com/recipes/member/views/sweet-potato-and-pineapple-pudding-praline-50118208 (may not work)