Sweet Potato Pudding

Name: Sweet Potato Pudding
Yield: Makes 8 servings
Ingredients: ⅓ c. slivered almonds; ½ c. heavy cream; 4 c. cooked, mashed sweet potatoes; ⅓ c. brown sugar, firmly packed; 1 (3½ oz.) can flaked coconut; 3 eggs, separated; ¼ tsp. ground cloves; ½ tsp. ground ginger; ½ tsp. ground cinnamon; Juice of ½ lemon; 1 tsp. grated lemon peel

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Garnish servings of pudding generously with ice cream

Ingredients

4 c. cooked, mashed sweet potatoes
½ c. heavy cream
1 tsp

Dessert
Vegetarian
Gluten-free

Method

Beat potatoes, cream, lemon peel, juice, spices and egg yolks until smooth. Reserve ⅓ c. coconut; fold remaining coconut into sweet potato mixture.
Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue. Fold into sweet potato mixture. Spoon into buttered 2-qt. casserole; top with reserved 16 c. coconut and almonds.