Baked Sweet Potato Pudding Recipe

Baked Sweet Potato Pudding Recipe photo by Taste of Home

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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.—Joyce Welling, Swanton, Ohio

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Baked Sweet Potato Pudding Recipe

Prep: 25 min. Bake: 50 min.

Yield: 8 Servings

25 50 75

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

In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.
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.
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.
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.

Nutritional Facts 3/4 cup (calculated without ice cream) equals 324 calories, 14 g fat (8 g saturated fat), 100 mg cholesterol, 111 mg sodium, 46 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Baked Sweet Potato Pudding in Taste of Home November 2011, p73

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Baked Sweet Potato Pudding

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(1-1) of 1 reviews

Reviewed on Aug. 02, 2012 by i_like_pie

I made a smaller recipe by halving everything and using 2 eggs. We still had leftovers with the 4 of us. I left out the lemon peel and the extra coconut on top. I used fat free half and half in place of the cream and pecans on top rather than almonds. It was a nice change of pace and probably a little lighter than my normal ways of fixing baked sweet potatoes.