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Baked Sweet Potato Pudding

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Baked Sweet Potato Pudding

Baked Sweet Potato Pudding
Taste of Home
Provided by:
total prep
Recipe courtesy of Taste of Home magazine, November 2011.

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
  • 1/3 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.