Taste of Home
Baked Sweet Potato Pudding
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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4 cups mashed sweet potatoes
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1/2 cup heavy whipping cream
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3 large eggs, separated
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2 tablespoons lemon juice
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1 teaspoon grated lemon zest
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup sweetened shredded coconut, divided
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1/3 cup packed brown sugar
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1/3 cup slivered almonds
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Vanilla ice cream, optional
Directions
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1.
In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut.
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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.
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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.
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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.
Nutrition Facts
3/4 cup: 324 calories, 14g fat (8g saturated fat), 100mg cholesterol, 111mg sodium, 46g carbohydrate (23g sugars, 5g fiber), 6g protein.
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