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Sweet Potato Pudding

2 pounds sweet potatoes(boiled, drained and peeled)
6 tablespoons unsalted butter or margarine(at room temperature)
2 large eggs, cup heavy cream
1 tablespoon brandy(optional)
teaspoon freshly grated lemon peel
teaspoon each salt and pepper.
Heat oven to 375 degrees.
Grease a shallow 1 quart baking dish.

Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter.
Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended.
Spread evenly in baking dish; dot with remaining butter.
Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.

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