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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 3.1g
  • Carbohydrate: 52.4g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 136mg
  • Calcium: 45mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Praline Banana-Yam Pudding Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy