Sweet Potato Pudding

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 from CarbLovers Diet

Recipe Time

Prep Time:
Bake: 25 Minutes

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
  • Sodium: 95mg
  • Rs: 1.7g

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