Baked Sweet Potato Pudding

• 4 cups mashed sweet potatoes
• 1/2 cup heavy whipping cream
• 3 large eggs, separated
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup sweetened shredded coconut, divided
• 1/3 cup packed brown sugar
• 1/3 cup slivered almonds
• Vanilla ice cream, optional

1. In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest 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 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined.
4. Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired.

mashed sweet potatoes, heavy whipping cream, eggs, lemon juice, lemon zest, ground cinnamon, ground ginger, ground cloves, coconut, brown sugar, almonds, vanilla ice cream

Taken from www.tasteofhome.com/recipes/baked-sweet-potato-pudding/ (may not work)