Spiced 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
Creme fraiche for topping, optional

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.

In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)

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

To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.

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