Sweet Potato Pudding

• 4 c. cooked, mashed sweet potatoes
• 1/2 c. heavy cream
• 1 tsp. grated lemon peel
• juice of 1/2 lemon
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/3 tsp. ground cloves
• 3 eggs, separated
• 3 1/2 oz. can flaked coconut
• 1/3 c. brown sugar, firmly packed
• 1/3 c. slivered almonds

1. Beat potatoes, cream, lemon peel, juice, spices and egg yolk until smooth.
2. Reserve 1/3 cup coconut; fold remaining coconut into the mixture.
3. Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue.
4. Fold into sweet potato mixture.
5. Spoon into buttered 2-quart casserole; top with reserved coconut and almonds.
6. Bake at 375u0b0 for 55 minutes (or until knife blade comes out clean when inserted in center).

potatoes, heavy cream, lemon, ground cinnamon, ground ginger, ground cloves, eggs, flaked coconut, brown sugar, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766941 (may not work)