Sweet Potato Pudding (Makes 10 Servings) 2 ½ pounds sweet potatoes, boiled, drained and peeled 6 tablespoons unsalted butter or margarine, at room temperature 2 large eggs ¼ cup heavy cream 1 tablespoon brandy (optional) ½ teaspoon freshly grated lemon peel ¼ teaspoon each salt and pepper Heat oven to 375 degrees. Grease a shallow 1 ½ 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.