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Sweet Potato Ginger Pudding Recipe
|Sweet potatoes||2 Pound (1 Kilogram, Unpeeled)|
|Lemon zest||1 Tablespoon, grated|
|Crystallized ginger||2 Ounce, finely chopped (60 Gram)|
|Heavy cream||12 Fluid Ounce (375 Milliliter)|
|Nutmeg||1⁄4 Teaspoon, freshly grated|
Serving size: Complete recipe
Calories 2274 Calories from Fat 1164
% Daily Value*
Total Fat 132 g203.8%
Saturated Fat 82.2 g411.1%
Trans Fat 0 g
Cholesterol 486.2 mg
Sodium 1829.8 mg76.2%
Total Carbohydrates 246 g82.1%
Dietary Fiber 29.1 g116.3%
Sugars 90.1 g
Protein 34 g68.9%
Vitamin A 2678.3% Vitamin C 113.8%
Calcium 66.7% Iron 97.6%
*Based on a 2000 Calorie diet
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) souffle dish or baking dish.
Peel the cooled sweet potatoes and place in a food processor fitted with the metal blade.
Process to a smooth puree.
You should have about 2 1/2 cups (1 1/4 lb / 625 g).
Transfer the puree 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.