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