Sweet Potato Pudding Recipe
Sweet Potato Pudding Recipe photo by Taste of Home
Next Recipe

Sweet Potato Pudding Recipe

Read Reviews
5 4 5
Publisher Photo
“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!
TOTAL TIME: Prep: 1-1/4 hours Bake: 1-1/4 hours + chilling
MAKES:8 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 1-1/4 hours + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1/2 cup with 1 tablespoon whipped topping: 205 calories, 0 fat (0 saturated fat), 1mg cholesterol, 102mg sodium, 46g carbohydrate (33g sugars, 2g fiber), 4g protein.


  1. Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.
  2. Cut sweet 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.
  3. 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.
Originally published as Sweet Potato Pudding in Light & Tasty

Reviews for Sweet Potato Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
reginahawks User ID: 4603956 170492
Reviewed Oct. 13, 2011

"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"

PickleballGirl User ID: 5590694 98112
Reviewed Oct. 13, 2011

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

jst4pat User ID: 406307 170491
Reviewed Oct. 11, 2011

"jp- 1 egg = 1/4 cup egg substitute. So you would use 2 eggs."

jpomegajoe User ID: 1077329 134177
Reviewed Oct. 8, 2011

"Please tell me how to make this recipe using eggs instead of egg substitute."

Loading Image