fall favorite sweet potato pudding
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.
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yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For fall favorite sweet potato pudding
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2 eggs, separated, room temperature
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1/4 cup butter
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1/2 cup firmly packed light brown sugar
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1/4 cup milk
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground ginger
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1 cup mashed cooked sweet potatoes
How To Make fall favorite sweet potato pudding
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1In a medium mixing bowl, beat egg whites until stiff peaks form. Beat yolks in a separate bowl.
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2In a mixing bowl, cream together butter and sugar; add well-beaten egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes.
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3Fold in beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Bake at 350º F for 40 minutes.
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4Serve with a dollop of whipped cream or caramel sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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