Spiced Sweet Potato Pudding

Ingredients

• 3 pounds sweet potatoes
• 3 eggs
• 3 tablespoons maple syrup
• 1 ¼ teaspoon ground cardamom
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    206 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 5 grams protein; 72 milligrams cholesterol; 124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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 crème fraîche) 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 creme fraiche, if desired.

50 minutes