Sweet potato pudding

Ingredients:

• 1.1 kg medium sweet potatoes (about 3 pcs), pierced with a fork
• 110 g of butter at room temperature
• 2 large eggs
• 1 cup of sugar
• 0.5 cups of milk
• 1 tbsp self-rising cornmeal
• 1/4 teaspoon salt
• 1 tsp vanilla extract
• 1 tbsp. pecan halves
• 0.5 cups tightly packed brown sugar
• Whipped cream, for serving

Preparation:

1. Preheat oven to 200°C (400°F). Spray an 8-inch (20cm) square baking dish with cooking spray. Bake the sweet potatoes on a foil-lined baking sheet until tender, about 1 hour. Remove and let cool.
2. Reduce the oven temperature to 160°C (325°F). When the sweet potatoes are cool enough to handle, peel them, place the flesh in a large bowl, add the butter, and mash until smooth. Add the eggs, one at a time, mixing well after each addition.
3. Add the sugar, milk, cornmeal, salt, and 1/2 teaspoon vanilla and beat until smooth. Pour into the prepared baking dish. Arrange the nut halves on top of the pudding and sprinkle with brown sugar. Drizzle with the remaining 1/2 teaspoon vanilla. Bake until the top is golden brown, about 45 minutes.