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Sweet Potato Pudding

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This fantastic Sweet Potato Pudding bakes up light, soft, and very spoonable. Serve warm with whipped cream on top.

Ingredients

Scale

1 cup cooked mashed sweet potato (about one large cooked sweet potato approximately 8-12 ounces)

1 cup butter (2 sticks), softened

1/2 cup granulated sugar, divided

4 large eggs

1/4 cup almond flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup heavy cream for whipping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Butter a 9×9-inch casserole dish which will sit in a water bath. You will need a larger outer pan for this.
  3. Put a tea kettle of water on to boil.
  4. Place the cup of cooked mashed sweet potato into the bowl of a stand mixer with the paddle attachment and beat to creamy, about one minute.
  5. Add the butter and beat again to combine, scraping once and beating again.
  6. Add ¼ cup of the sugar and beat to combine.
  7. Separate the egg yolks and whites by putting the yolks in a small bowl and the whites in a large bowl.
  8. Add the yolks to the sweet potato mixture and beat to combine.
  9. Add the almond flour, vanilla and salt and beat to combine.
  10. Beat egg whites separately until stiff peaks form. Add the remaining ¼ cup of sugar to the egg whites and beat again.
  11. Fold the beaten egg whites into the batter then scrape into the prepared casserole dish.
  12. Place the casserole dish into the outer pan and add boiling hot water to the outer pan so it comes half way up the sides of the casserole dish.
  13. Bake for 45 minutes and serve warm with whipped cream. (While the Sweet Potato Pudding is baking, whip the heavy cream to soft peaks and keep refrigerated until ready to serve.)

Find it online: https://www.afamilyfeast.com/sweet-potato-pudding/