Praline Banana-Yam Pudding

Similar to sweet potato casserole, this dessert could also be served with ham or pork roast.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 25 %
Fat 8 g
Satfat 1.5 g
Monofat 3.6 g
Polyfat 2.4 g
Protein 3.1 g
Carbohydrate 52.4 g
Fiber 5.9 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 136 mg
Calcium 45 mg

Ingredients

4 medium sweet potatoes (about 2 3/4 pounds)
2 ripe bananas
2 tablespoons margarine, melted
1/4 cup packed dark brown sugar, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon margarine
2 tablespoons chopped pecans

Preparation

Preheat oven to 350°.

Bake potatoes at 350° for 1 hour or until tender. Let cool; peel and cut into chunks. Place potatoes and bananas in a food processor; process until smooth. Add melted margarine, 2 tablespoons sugar, nutmeg, cinnamon, and salt; pulse until blended. Divide sweet potato mixture evenly among 6 (8-ounce) ramekins.

Melt 1 tablespoon margarine in a small saucepan over medium-high heat. Add 2 tablespoons sugar; cook 1 minute. Add pecans; cook 1 minute, stirring constantly. Remove from heat; divide pecan mixture evenly among ramekins. Bake at 350° for 25 minutes or until thoroughly heated.

Note:

March 1997