Sweet Potato Pudding
Makes 8 servings, ¾ cup each
Prep Time: 20 minutes
Total Time: 1 hr 10 minutes
Ease of Preparation: Easy
2 ½ cups baked sweet potatoes pulp
¼ cup packed light or dark brown sugar
1 cup egg substitute
1/3 cup skim milk
2 tablespoons light margarine, melted
2 tablespoons vanilla extract
1 tablespoon light or dark rum
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Praline topping,(optional) recipe follows
1. Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
2. With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
3. Sprinkle the praline mixture over the pudding (or ½ cup pecans) and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
1/2 cup chopped pecans
1/4 cup chopped crystallized ginger
1/4 cup packed light or dark brown sugar
2 tablespoons light margarine, softened
In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
Nutritional Notes: per serving: calories 205; fat 8g (sat 1g, mono 3.8g, poly 2.4g); iron 1.2mg; cholesterol <.5mg; calcium 56mg; carbohydrate 28g; sodium 140mg; protein 5g; fiber 2g
Nutrition Bonus: Vitamin A: 130% daily value; Vitamin C: 2% dv; Calcium: 6% dv; Iron: 6% dv