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Sweet Potato Pudding

 Sweet Potato Pudding
“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!
8 ServingsPrep: 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 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.

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Sweet Potato Pudding (continued)

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.