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Sweet Potato-Ginger Pudding


Ready In: 90 Minutes
Cook Time: 90 Minutes
Serves 4

INGREDIENTS

Sweet Potato-Ginger Pudding

DIRECTIONS

  • Place the sweet potatoes in a large saucepan with water to cover. Bring to a boil, reduce the heat, cover and cook until tender, 30 - 40 minutes. Drain and let cool.
  • Meanwhile, preheat an oven to 350°F (180°C). Position a rack in the middle of the oven. Butter a 2-qt (2 - 1) soufflé dish or baking dish.
  • Peel the cooled sweet potatoes and place in a food processor fitted with the metal blade. Process to a smooth purée. You should have about 2-1/2 cups (1-1/4 lb. - 625 g). Transfer the purée to a large bowl and stir in the lemon zest, salt and crystallized ginger. Then stir in the cream and add nutmeg to taste.
  • In a separate bowl, using an electric mixer set on medium speed, beat the egg whites until soft folds form. Add about one-fourth of the beaten whites to the potato mixture and stir in well to lighten it. Then, using a rubber spatula, gently fold in the remaining whites, being careful not to deflate the mixture. Spoon into the prepared baking dish.
  • Bake until risen and slightly golden on top, 40 - 50 minutes. Serve immediately.
  •  SAVE