ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Praline Banana-Yam Pudding

Yield 6 servings
Similar to sweet potato casserole, this dessert could also be served with ham or pork roast.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.