Sweet Potato Pudding

Name: Sweet Potato Pudding
Ingredients: 4 c. cooked, mashed sweet potatoes; 1/2 c. heavy cream; 1 tsp. grated lemon peel; juice of 1/2 lemon; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/3 tsp. ground cloves; 3 eggs, separated; 3 1/2 oz. can flaked coconut; 1/3 c. brown sugar, firmly packed; 1/3 c. slivered almonds

11 ingredients

6 steps

Ingredients

4 c. cooked, mashed sweet potatoes
1/2 c. heavy cream
1 tsp. grated lemon peel
juice of 1/2 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/3 tsp. ground cloves
3 eggs, separated
3 1/2 oz. can flaked coconut
1/3 c. brown sugar, firmly packed
1/3 c. slivered almonds

Directions

1

Beat potatoes, cream, lemon peel, juice, spices and egg yolk until smooth.
2

Reserve 1/3 cup coconut; fold remaining coconut into the mixture.
3

Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue.
4

Fold into sweet potato mixture.
5

Spoon into buttered 2-quart casserole; top with reserved coconut and almonds.
6

Bake at 375° for 55 minutes (or until knife blade comes out clean when inserted in center).