Ingredients
4 cups mashed sweet potatoes1/2 cup heavy whipping cream3 large eggs, separated2 tablespoons lemon juice1 teaspoon grated lemon zest1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup sweetened shredded coconut, divided1/3 cup packed brown sugar1/3 cup slivered almondsVanilla ice cream, optional
Preparation
In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut.
In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
