Back to Baked Sweet Potato Pudding

Print Options


Card Sizes

Baked Sweet Potato Pudding Recipe

Baked Sweet Potato Pudding Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD:8 servings


  • 4 cups mashed sweet potatoes
  • 1/2 cup heavy whipping cream
  • 3 large 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 sweetened shredded coconut, divided
  • 1/3 cup packed brown sugar
  • 1/3 cup slivered almonds
  • Vanilla ice cream, optional


  • 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 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Yield: 8 servings.

Nutritional Facts

3/4 cup (calculated without ice cream): 324 calories, 14g fat (8g saturated fat), 100mg cholesterol, 111mg sodium, 46g carbohydrate (23g sugars, 5g fiber), 6g protein.

Reviews for Baked Sweet Potato Pudding

Sort By :

Average Rating
i_like_pie User ID: 1201160 196864
Reviewed Aug. 2, 2012

"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."

Loading Image