Tip: Use a round cake-cooling rack inside the stockpot.
2 cups shredded peeled sweet potato
1 cup whole wheat flour
3/4 cup raisins
1/2 cup chopped dried apricots
1/3 cup firmly packed brown sugar
1/4 cup stick margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg white
2 tablespoons skim milk
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
1 1/4 cups low-fat vanilla ice cream, softened
2 tablespoons brandy
How to Make It
Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.
Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.
Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.