#1,377: Baked Sweet Potato Pudding

It's not Thanksgiving or November if you don't start seeing some fall-ish, sweet potato recipes!  I've had this recipe pinned on my pinterest board for THREE years!  Lately I've been trying to make recipes that have been pinned the longest, so I was excited to get an excuse to make this one.  I LOVED this sweet potato pudding!  It's not really a pudding though, it was more like a casserole or mash to me.  LOVED it though!  I ate it for breakfast, with my lunch and for dessert.

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

In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.

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.

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.

Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm (or eat cold or at room temp like I did!)