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Baked Sweet Potato Pudding

 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.


  • 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


  • 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

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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.
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.