Baked Sweet Potato Pudding

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Baked Sweet Potato Pudding


  • 4 cups mashed sweet potatoes
  • ½ cup heavy whipping cream
  • 3 eggs, separated
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup flaked coconut, divided
  • ⅓ cup packed brown sugar
  • ⅓ cup slivered almonds
  • Vanilla ice, optional


  1. In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in ⅔ cup coconut.

  2. 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.

  3. 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.

  4. Transfer to a greased 11-by-7-inch baking dish. Sprinkle with almonds and remaining coconut. Bake at 325 degrees for 50–55 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired.

Recipe courtesy of

Taste of Home

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