Sweet Potato Pudding Recipe

5 4 5
Sweet Potato Pudding Recipe
Sweet Potato Pudding Recipe photo by Taste of Home
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Sweet Potato Pudding Recipe

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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!
MAKES:
8 servings
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

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 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.
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 October/November 2007

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.

  • 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
  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 October/November 2007

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Reviews forSweet Potato Pudding

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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"

MY REVIEW
PickleballGirl User ID: 5590694 98112
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
jst4pat User ID: 406307 170491
Reviewed Oct. 11, 2011

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

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

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

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