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
Cr?me fra?che for topping, optional.


3 pounds sweet potatoes
3 eggs
3 tablespoons maple syrup
1? teaspoon ground cardamom
? 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
Cr?me fra?che for topping, optional.

1. Peel sweet potatoes and slice 1/8 inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.

2. In food processor, process the potatoes slightly; add remaining ingredients (except cr?me fra?che) and process until smooth. (If processor is small, work in batches.)

3. Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.

4. To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with cr?me fra?che, if desired.