BAKED SWEET POTATO PUDDING

Baked Sweet Potato Pudding image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

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Ingredients

4 cups mashed sweet potatoes
1/2 cup heavy whipping cream
3 large eggs, separated
2 tablespoons lemon juice
1 teaspoon grated lemon zest
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

Steps:

In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest 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 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 : Calories 324 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 111mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.