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Prep 15min
Total1hr40min
Servings6
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Ingredients
1
can (23 oz) sweet potatoes in syrup, drained
1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1
teaspoon ground nutmeg
1/4
teaspoon salt
1/4
teaspoon ground cloves
2
eggs
1
can (14 oz) sweetened condensed milk (not evaporated)
3
tablespoons chopped pecans
Sweetened whipped cream, if desired
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Steps
1
Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
2
In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
3
In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
4
Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.
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Mashed cooked pumpkin may be used instead of the sweet potatoes, if you like.
Frozen nuts are easier to chop than room-temperature nuts. Put the pecans in the freezer for at least an hour before chopping them.
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