Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 4 cups mashed sweet potatoes
• 1/2 cup heavy whipping cream
• 3 eggs, separated
• 2 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 cup flaked coconut, divided
• 1/2 cup packed brown sugar
• 1/2 cup slivered almonds
• Vanilla ice cream, optional

Directions

1. In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 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 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.

3. With a spatula, stir a fourth of trhe egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined,

4. Transfer to a greased 11 × 7 inch baking dish. Sprinkle with almonds and the remaining coconut. Bake at 325 degrees for 50 to55 minutes or until a knife inserted near the center comes out clean. Serve warm, with ice cream if desired.

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