Sweet potatoes are versatile and this satisfying pudding makes the point. When it comes to tubers, sweet potatoes are a thrifty yet superior nutritional choice that can replace white potatoes in most recipes. Enjoy!

Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking dish.

1 pound sweet potatoes
1-1/2 cups butter, softened

3 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly ground
1/2 teaspoon lemon zest, freshly grated

6 eggs
1/2 cup brandy

1/2 cup brown sugar, firmly packed

1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

To save time and energy, I like to cook the sweet potatoes ahead of time and store them in a sealed container in the refrigerator until ready to use. We think the pudding tastes better when the potatoes are baked or boiled whole. Check with your grocer to confirm that the skins have not been treated with dye before making a decision to peel or not. So long as the skins haven’t been treated, I leave the skins on all potatoes for most recipes. If you don’t care for the skins, they’re tender enough to peel off with your fingers before proceeding with preparation.

If you don’t have a chance to plan ahead, you can quickly cook the sweet potatoes on the stovetop. Fill a Dutch oven 3/4 full of water and place over high heat. Scrub, or if desired peel, and cut the sweet potatoes into chunks. Add the sweet potatoes to the boiling water and cook until fork tender; drain and prepare.

Place the sweet potatoes in a large bowl and mash until smooth. Once the potatoes are smooth, add the butter and stir to incorporate. Place the confectioners’ sugar, cinnamon, nutmeg and lemon zest in a bowl and stir to blend. Add the sugar mixture to the sweet potatoes and stir to incorporate. Place the eggs and brandy in a medium bowl; whisk to blend. Add the egg mixture to the sweet potatoes and stir to incorporate well.

Pour the sweet potato mixture into the prepared baking pan. Bake for 40 – 50 minutes or until the top is firm. Sprinkle the brown sugar over the top and bake 5 minutes longer.

Place the whipping cream, sugar and vanilla in a bowl and whip until stiff peaks form.

Remove the pudding from the oven and allow to cool for 10 – 20 minutes.

To serve: scoop a serving of the warm buttery pudding into a small bowl and top with a dollop of fresh whipped cream.

Yield: 12 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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