Sweet Potato Pudding Recipe

Name: Sweet Potato Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0 for 55 minutes (or until knife blade comes out clean when inserted in center).

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 c. cooked, mashed sweet potatoes, 1/2 c. heavy cream, 1 tsp. grated lemon peel, juice of 1/2 lemon, and more.

Yes, Sweet Potato Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pudding

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