Sweet Potato Pudding

Ingredients

• 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

Preparation

1. 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.