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Fall doesn't have to mean pumpkins and apples. (Photo: Pernille Pedersen.)

We’re loving award-winning cookbook author Jenny McCoy’s new dessert cookbook, Desserts For Every Season, which highlights the sweeter sides of seasonal fruit. When a famed pastry chef develops recipes for some of the nation’s top restaurants, we’re going to need her cookbook. This sweet potato bread pudding is a must-have for your holiday dinner repertoire.

My friend Jessica Cutter, a former pastry chef for Emeril, shared the recipe for this twist on New Orleans’s most well-known dessert with me. Over the years I’ve adapted it by adding cashews as a crunchy topping.

Reprinted with permission from Jenny McCoy’s Desserts for Every Season