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Sweet Potato Pudding

Jim Bathie
Prep time 15 mins
Bake time 25 mins
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  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.

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