Fall Favorite Sweet Potato Pudding

Renée **II**

By
@ReneeCooks

For holiday dinners, I double, triple or quad this recipe, depending upon how many are coming to eat. But for my family this makes just enough.

My mom used to put marshmallows on top before baking, but I'm not a fan of them, so I leave them off and opt for a dollop of whipped cream, instead.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 eggs, separated, room temperature
1/4 cup butter
1/2 cup firmly packed light brown sugar
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup mashed cooked sweet potatoes

Step-By-Step

1In a medium mixing bowl, beat egg whites until stiff peaks form. Beat yolks in a separate bowl.
2In a mixing bowl, cream together butter and sugar; add well-beaten egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes.
3Fold in beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Bake at 350º F for 40 minutes.
4Serve with a dollop of whipped cream or caramel sauce.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: Southern