Sweet Potato Pudding

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.