Sweet Potato Pudding Recipe

Sweet Potato Pudding Recipe photo by Taste of Home

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“I’ve made this recipe for the holidays for years,” says Boise, Idaho’s Trisha Kruse. “I came up with this low-fat version and nobody noticed the difference!” Trisha’s family prefers this dish served cold, but feel free to try it warm!

This recipe is:

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Sweet Potato Pudding Recipe

Prep: 1-1/4 hours Bake: 1-1/4 hours + chilling

Yield: 8 Servings

75 75 150

Ingredients

2 pounds sweet potatoes (about 4 medium)
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange peel
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 tablespoons fat-free whipped topping in a can

Directions

Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.
Cut potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange peel, pumpkin pie spice, vanilla and salt until blended.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping. Yield: 8 servings.

Nutritional Facts 1/2 cup pudding with 1 tablespoon whipped topping equals 205 calories, trace fat (trace saturated fat), 1 mg cholesterol, 102 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sweet Potato Pudding in Light & Tasty October/November 2007

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Sweet Potato Pudding

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Reviewed on Oct. 13, 2011 by reginahawks

This recipe was just wonderful. I even got my grandchildren to try it and once they did, they ate it up. I like the part that its healthy for for them to eat. Grannygrits

Reviewed on Oct. 13, 2011 by PickleballGirl

Really liked the recipe. We tried it warm first....it was ok, but had it the next day after being refrigerated......YUM!