Sweet Potato Pudding

  • Yield: 6 servings (serving size: 1/2 cup pudding and 2 teaspoons topping)


  • Cooking spray
  • 2 large eggs
  • 3 tablespoons honey
  • 1/4 cup 1% low-fat milk
  • 1 slice whole-wheat bread, crusts removed and crumbled
  • 2 cups mashed 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 2% reduced-fat Greek yogurt
  • 1 tablespoon honey


Preheat oven to 350°. Coat a 1 1/2-quart baking dish with cooking spray. Combine eggs, 3 tablespoons honey, milk, and crumbled whole-wheat bread in large bowl. Beat with a mixer at medium speed until smooth. Add mashed sweet potato, vanilla extract, ground cinnamon, and ground allspice to bread mixture; beat until smooth. Pour mixture into prepared baking dish; sprinkle with chopped pecans and chopped ginger. Bake at 350° for 25 minutes or until pudding is set and slightly puffy (it will sink slightly as it cools). While pudding bakes, combine yogurt and 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls; top each serving evenly with yogurt mixture.

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 95mg
  • Calcium: 0.0mg

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Sweet Potato Pudding Recipe