Sweet Potato Pudding

Cut the sweet potatoes into chunks, without peeling and remove seeds

Place the sweet potato chunks in a baking dish and preheat oven to 400°F (200°C)

Cover with aluminum foil and bake for 40 minutes or until sweet potatoes are tender

Remove from oven and scoop out flesh with a fork or pass through a ricer

Add butter, heavy cream, garlic, and salt to the sweet potato puree in a saucepan

Cook over high heat until mixture thickens slightly and shows the bottom of the pan when stirred with a spoon

Remove from heat

While the mixture is still warm, add cream cheese and mix well with a fork

Mix well with a wooden spoon

Add eggs one at a time, mixing well after each addition

Add all-purpose flour and grated Parmesan cheese, mixing until sweet potatoes achieve a creamy consistency

Grease a mold of 18 cm diameter with butter or cooking spray

Dust with flour and remove excess

Place the mixture in the mold

Gently tap the mold to remove any air bubbles

Place over simmering water (hot water) and bake in preheated oven at 400°F (200°C) for 1 hour or until the pudding is set

If it browns too much, cover with aluminum foil

Remove from heat, unmold, and serve warm

Divide into 8 portions

Calories per serving: 246

Note: To make a firmer pudding, add 2 cooked mashed potatoes to the sweet potato mixture.