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.

Recipe by Health July 2010

Gallery

Credit: Jim Bathie

Recipe Summary test

prep:
15 mins
bake:
25 mins
total:
40 mins
Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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).

  • While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.

Source

The CarbLovers Diet

Nutrition Facts

200 calories; fat 4g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 6g; carbohydrates 38g; fiber 3g; cholesterol 70mg; sodium 95mg.
Advertisement