2 lbs. sweet potatoes
4 tbsp. unsalted butter, softened
3 tbsp. brown sugar
2 egg yolks
1 (20 oz.) can crushed, unsweetened pineapple, undrained
2 tsp. rum extract
1 tbsp. finely shredded orange peel
(1 med. orange)
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Salt and pepper to taste
Praline Topping (see below)

In a large saucepan cook fresh sweet potatoes, covered, in enough boiling water to cover for 25 or 35 minutes or until tender. Drain, peel and cut up. Place potatoes in large mixing bowl.

Using electric mixer, beat potatoes until mashed. Add the butter, brown sugar and egg yolks. Beat mixture until smooth. Add the pineapple, rum, extract, orange peel, ginger, nutmeg, salt and pepper. Stir until mixture is well blended. Turn pudding into a greased 3 quart souffle dish. Spread Praline Topping evenly over pudding. (Put in refrigerator up to two days before.)

To complete the recipe, bake in a 350 degree oven for 30 to 35 minutes or until pudding is heated through and praline mixture is golden brown. Preheat broiler. Broil pudding 6 inches from heat for 1 minute or until praline topping begins to bubble. Remove from oven. Let stand 5 to 7 minutes before serving. Yields: 10 to 12 servings.

PRALINE TOPPING:

In a small bowl, stir together until smooth: 1 c. packed brown sugar

Stir in: 1 c. shredded coconut

Stir until well mixed.

Add: 1/2 tsp. rum extract

This is good with Thanksgiving turkey.