Baked Sweet Potato Pudding |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I always have lots of leftover sweet potatoes, but when I make this, they're gone faster than you can say Thanksgiving! Any ice cream flavor will do, though vanilla bean seems to be an ideal companion. Ingredients:
4 cups mashed sweet potatoes |
1/2 cup heavy whipping cream |
3 eggs, separated |
2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 cup flaked coconut, divided |
1/3 cup packed brown sugar |
1/3 cup slivered almonds |
vanilla ice cream, optional |
Directions:
1. In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.
2. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined.
4. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Yield: 8 servings.
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