Sweet Potato Pudding



2½ pounds sweet potatoes (boiled, drained and peeled)
6 Tablespoons unsalted butter or margarine (at room temperature)
2 large eggs
¼ cup heavy cream
1 Tablespoon brandy (optional)
½ teaspoon freshly grated lemon peel
¼ teaspoon each salt and pepper.


1. Heat oven to 375°F.

2. Grease a shallow 1½ quart baking dish.

3. Break up potatoes and puree in a food processor or mash by hand with 5 Tablespoons of the butter.

4. Add eggs and remaining ingredients except 1 Tablespoon butter; mix until well-blended.

5. Spread evenly in baking dish; dot with remaining butter.

6. Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.


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