Sweet Potato Pudding
3 eggs (separated)
3 large sweet potatoes
1/4 c. maple syrup (optional)
3 Navel oranges (juiced, to equal 3/4 c.)
1 t. cinnamon
2 t. vanilla extract
1 c. slivered almonds or chopped pecans
Choose baking dish or dishes. Pudding can be baked in a 9-inch deep round dish or 6 small ramekins.
Preheat oven to 350 degrees and lightly grease baking dish or dishes.
Boil the sweet potatoes in lightly salted water until soft. Let cool and peel off the skin.
In a medium bowl mash sweet potatoes with orange juice, cinnamon, vanilla, and maple syrup. Add egg yolks or reserve for another use (adding egg yolks will make a richer pudding but they are not necessary).
Beat egg whites until stiff. Add 1/4 egg whites to potato mixture and mix in until incorporated. Fold in remaining egg whites and 3/4 c. slivered almonds or pecans.
Pour mixture into dish or dishes and top with remaining almonds and bake in the oven for 45 minutes. Should look dry and fluffy but won't rise very much.