Print Options

Back to Baked Sweet Potato Pudding >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Baked Sweet Potato Pudding

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

8 ServingsPrep: 25 min. Bake: 50 min.

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

2 of 2

Baked Sweet Potato Pudding (continued)

Directions (continued)

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.

Nutrition 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.