Make this flavorful recipe with your leftover sweet potatoes!

Baked Sweet Potato Pudding

Ingredients

4 cups mashed sweet potatoes
1/2 cup heavy whipping cream
3 large eggs, separated
2 tablespoons lemon juice
1 teaspoon grated lemon peel
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

Directions

~In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.

~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.

~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.

~Transfer to a greased 11×7-in. baking dish. Sprinkle with almonds and remaining coconut.

~Bake at 325° for 50 to 55 minutes (or until a knife inserted in the center comes out clean).

~Makes eight servings.