Sweet Potato & Ginger Pudding

1. 1

   Place the sweet potatoes in a large saucepan with water to cover.

2. 2

   Bring to boil.

3. 3

   Reduce the heat, cover & cook until tender, 30-40 minutes.

4. 4

   Drain and let cool.

5. 5

   Preheat oven to 350.

6. 6

   Butter a 2 quart baking dish.

7. 7

   Peel the cooled sweet potatoes and place in a food processor fitted with the metal blade.

8. 8

   Process to a smooth puree.

9. 9

   Transfer the puree to a large bowl and stir in the lemon zest, salt, and crystallized ginger.

10. 10

    Then stir in the cream and add nutmeg to taste.

11. 11

    In a separate bowl, beat the egg whites until soft folds form.

12. 12

    Add about 1/4 of the beaten whites to the potato mixture and stir in well to lighten it.

13. 13

    Gently fold in the remaining whites, being careful not to deflate the mixture.

14. 14

    Spoon into the prepared baking dish.

15. 15

    Bake until risen and slightly golden on top, 40-50 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.