Sweet Potato Pudding

sweet-potato-pudding Recipe
Jim Bathie
This mouthwatering sweet potato pudding recipe will satisfy lovers of crunchy pecans and spices. Divide this tasty fall side dish among 4 bowls, and top evenly with yogurt mixture for the ultimate culinary treat.

Yield:

6 servings

Recipe Time

Prep: 15 Minutes
Bake: 25 Minutes

Nutritional Information

Calories 200
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 6 g
Carbohydrate 38 g
Fiber 3 g
Cholesterol 70 mg
Sodium 95 mg
1.7 g

Ingredients

Cooking spray
2 large eggs
1/4 cup honey, divided
1/4 cup 1% low-fat milk
1 slice whole wheat bread, crusts removed
2 cups mashed baked peeled sweet potato
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons chopped pecans
2 tablespoons chopped crystallized ginger
1/4 cup plain low-fat Greek-style yogurt

Preparation

1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.

2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).

3. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.

Note:

The CarbLovers Diet

July 2010
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