Tip: Use a round cake-cooling rack inside the stockpot.

Recipe by Cooking Light November 1996



Recipe Summary

10 servings (serving size: 1 wedge and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

  • Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

  • Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Nutrition Facts

219 calories; calories from fat 24%; fat 5.8g; saturated fat 1.4g; mono fat 2.3g; poly fat 1.6g; protein 3.5g; carbohydrates 39.5g; fiber 3.1g; cholesterol 2mg; iron 1.4mg; sodium 204mg; calcium 56mg.