Sweet Potato Puddings

Instructions

Preheat the oven to 375°F (190°C). Lightly butter two 1 1/2-quart (1.4 l) high-sided soufflé dishes.

Place the sweet potatoes in a large saucepan and add enough water to cover them by 1 inch (25 mm). Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook the sweet potatoes until tender, about 23 minutes.

Drain the sweet potatoes. Place them in a large bowl and let cool.

When the sweet potatoes are cool enough to handle, slip off the skins and toss them in the compost. Use a potato masher to mash the sweet potatoes until smooth.

Stir in the melted butter, brown and white sugars, condensed milk, vanilla, cinnamon, and nutmeg until thoroughly combined.

In another bowl with a stand mixer or an electric handheld mixer, beat the eggs until pale yellow. Using a spatula, gently fold 1/3 of the eggs into the potato mixture, mixing just until combined. Add 1/2 of the remaining eggs in the same fashion, then repeat with the remaining eggs.

Divvy the mixture between the dishes and bake until the mixture puffs a little and doesn't wobble when gently shaken, 45 to 60 minutes.

Let cool slightly. If desired, serve with fresh unsweetened whipped cream on the side.

Sides