Health

Sweet Potato Pudding

sweet-potato-pudding Jim Bathie

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

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


  • Prep Time:
  • Total Time:

  • 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

Nutritional Information

Calories per serving: 200
Fat per serving: 4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 6g
Carbohydrate per serving: 38g
Fiber per serving: 3g
Cholesterol per serving: 70mg
Sodium per serving: 95mg
Rs per serving: 1.7g

Good to Know

Since sweet potatoes are so naturally sweet, this recipe slashes the sugar. Speed prep time by using the sweet potato you batch-cooked earlier in the week.

The CarbLovers Diet