Sweet Potato Pudding

Cooking Light
12 servings (serving size: 2/3 cup)

Ingredients

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4 cups mashed cooked sweet potato
1 1/2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons grated orange rind
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup egg substitute
2 (12-ounce) cans evaporated skimmed milk
Vegetable cooking spray

Preparation

Combine sweet potato and next 7 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Add milk; mix well.

Pour sweet potato mixture into a 2-quart casserole coated with cooking spray. Bake at 375º for 1 hour or until a knife inserted near center comes out clean. Let pudding cool; cover and chill for 2 hours.

Note: For individual servings, pour 2/3 cup into each of 12 (10-ounce) custard cups. Bake at 375º for 40 minutes or until a knife inserted near center comes out clean. Let cool; cover and chill 2 hours.

Created date

October 2002

Nutritional Information

Calories 244
Caloriesfromfat 3 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 7.7 g
Carbohydrate 52.9 g
Fiber 2.7 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 302 mg
Calcium 196 mg