Submitted by: Mande Williams
Prep Time: 10 Minutes
Cook Time: 45 Minutes
This is a recipe my family loves! It's really a crust-less pie, but I put it in the fridge and it kills the pudding craving I get every now and then. It's great for a variety of dietary needs, from diabetes to gluten-free!
Preheat oven to 350°F.
Separate yolks from egg whites. In small bowl, with mixer on high speed, beat egg whites just until soft peaks form. Set aside.
In large bowl, with mixer at low speed, beat together egg yolks, mashed sweet potatoes, and remaining ingredients until well blended.
With rubber spatula, gently fold beaten egg whites into sweet potato mixture.
Pour mixture into baking dishes suitable for "crust-less pies." I used ramekins. The mixture filled approximately 8 ramekins. (With ramekins, don’t forget to set them inside a deeper pan, then pour water into the pan until it reaches approximately half way up the ramekin. This ensures even heating during baking!) Bake 45 minutes until set and knife inserted comes out clean.