Sweet Potato Pudding

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Garnish servings of pudding generously with ice cream


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


  • 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.