You won't need dessert with this side dish! I think I'm going to try to make it with coconut milk instead of the cream this year. Everything else I substitute cream with coconut milk seems to work fine. My brother made this back when I could have dairy. To die for!!


Sweet Potato Ginger Pudding

(from Williams-Sonoma Thanksgiving and Christmas Cookbook, p. 87)

2 lb yellow-fleshed sweet potatoes, unpeeled
finely grated zest of 1 lemon
1/2 teaspoon salt
1/3 cup crystallized ginger, finely chopped
1.5 cups heavy cream
1/4 teaspoon finely grated nutmeg
4 egg whites


Place the sweet potatoes in a large saucepan with water to cover.

Bring to a boil, reduce the heat, cover and cook until tender, 30-40
minutes.

Drain and let cool.

Meanwhile, preheat the oven to 350 F. Position a rack in the middle of the
oven.

Butter a 2-qt 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 2.5 cups.

Transfer the puree to a large bowl and stir in the lemon zest, salt and
crystallized ginger. Then stir in the cream and nutmeg to taste.

In a separate bowl, using an electric mixer set on medium speed, beat the
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, 40-50 mintues.

Claire