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

Sweet Potato Pudding Recipe

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

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 McCormick® Pure 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 equals 205 calories, trace fat (trace saturated fat), 1 mg cholesterol, 102 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.
  2. 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.
  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

Nutritional Facts

1/2 cup 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.

Reviews for Sweet Potato Pudding

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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"

MY REVIEW
Reviewed Oct. 13, 2011

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

MY REVIEW
Reviewed Oct. 11, 2011

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

MY REVIEW
Reviewed Oct. 8, 2011

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

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