Sweet Potato and Ginger Pudding
Place the sweet potatoes in a large saucepan with water to cover. Bring to a boil, reduce heat, cover and cook until tender, approximately 30-40 minutes. Drain and let cool.
Preheat an oven to 350 F. Position a rack in the middle of the oven. Butter a 2-quart 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 and a half cups. 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. (All this can be done a day ahead — or not.)
In a separate bowl, beat egg whites until soft folds form. Add about one-fourth of the beaten egg 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, approximately 40- 50 minutes. Serve immediately.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 6 | ||
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Calories: 306 | ||
Calories from Fat: 70 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 321.8mg | 11 % | |
Potassium 773mg | 20 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 38.5g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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