Caramelized Sweet Potato Pudding

Cooking Light
8 servings (serving size: 3/4 cup)


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3 medium sweet potatoes (about 2 pounds)
1/2 cup sliced almonds
3/4 cup sugar
Cooking spray
2 egg whites (at room temperature)
1/4 cup sugar
1 teaspoon vanilla extract


Preheat oven to 400°.

Wrap sweet potatoes in foil; bake at 400° for 1 hour or until tender. Let cool slightly; peel.

Combine sweet potatoes and almonds in a food processor; process until smooth. Spoon sweet potato mixture into a large nonstick skillet; keep warm over low heat.

Place 3/4 cup sugar in a medium nonstick skillet. Cook over medium-high heat 5 minutes or until sugar is golden. Immediately pour three-fourths of caramelized sugar into warm sweet potato mixture, stirring constantly. Set the remaining caramelized sugar aside.

Spoon sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray; set aside. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue evenly over sweet potato mixture, sealing to edge of dish. Bake pudding at 400° for 15 minutes or until golden. Place remaining caramelized sugar over low heat until warm and melted (caramel will have hardened); drizzle over meringue. Serve warm.

Created date

March 2003

Nutritional Information

Calories 257
Caloriesfromfat 12 %
Fat 3.5 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.8 g
Protein 3.9 g
Carbohydrate 53.9 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 29 mg
Calcium 40 mg