Sweet Potato Pudding

Source: Modified from Williams-Sonoma Vegetarian

• 3 sweet potatoes (about 1 1/2 lbs total weight)
• 1/3 cup heavy cream
• 3 eggs
• 3 tbs unsalted butter, melted
• 1 tsp vanilla
• 1 1/2 tsp fresh lemon juice
• 1 tbs grated lemon zest
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tbs sugar
• salt
• Pecan halves (for garnish)

Preheat the over to 375 degrees F and butter a 1 1/2 qt souffle dish.

Place the unpeeled sweet potatoes in a large saucepan, add cold water to cover and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a sharp knife (30-40 minutes). Drain and let cool.

Peel the sweet potatoes. Transfer to a food processor fitted with a metal blade and puree until smooth (I used Kitchen-Aid mixer whith whip). Add the cream, eggs, and melted butter and process to blend. Add the vanilla, lemon juice and zest, nutmeg, cinnamon, sugar and ginger and process again to mix. Season to taste with salt and process for a few seconds to blend the ingredients.

Spoon into prepared souffle dish. Place in a large baking pan and pour in hot water to reach halfway up the sides of the dish. Place in the oven and baked until puffed and golden brown on top, about 40 minutes.

Garnish the top with the pecan halves, if desired. Serve hot.