Sweet Potato Ginger Pudding Recipe
Ingredients
| Sweet potatoes | 2 Pound, unpeeled | |
| Finely grated zest of 1 lemon | ||
| Salt | 1/2 Teaspoon | |
| Crystallized ginger | 1/3 Cup (16 tbs), finely chopped | |
| Double cream | 1 1/2 Cup (16 tbs) | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Egg whites | 4 | |
Directions
Place the sweet potatoes in a large saucepan with water to cover.
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.
Serve immediately.
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.
Serve immediately.
Chef
