Spiced Sweet Potato Pudding

• 3 pounds sweet potatoes
• 3 eggs
• 3 tablespoons maple syrup
• 1 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves or to taste
• Salt to taste
• 4 teaspoons lemon juice
• 1 tablespoon grated lime rind
• 4 tablespoons regular or low-fat sour cream
• Creme fraiche for topping, optional

1. Peel sweet potatoes and slice 1/8 inch thick.
2. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.
3. In food processor, process the potatoes slightly; add remaining ingredients (except creme fraiche) and process until smooth.
4. (If processor is small, work in batches.)
5. Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.
6. To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes.
7. Dot with creme fraiche, if desired.

sweet potatoes, eggs, maple syrup, ground cardamom, ground cloves, salt, lemon juice, lime rind, regular, topping

Taken from cooking.nytimes.com/recipes/472 (may not work)