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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!
  • 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 zest
  • 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 zest, 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Renee
    Dec 31, 2020

    Simply Delicious! It's good warm but scrumptious cold. My daughter doesn't like the zest so I make hers without it and just double the vanilla extract. The rest of the family loves the zest.

  • reginahawks
    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
    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!

  • jst4pat
    Oct 11, 2011

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

  • jpomegajoe
    Oct 8, 2011

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

  • Marjade
    Oct 6, 2011

    No comment left

  • hgergen
    Sep 27, 2011

    No comment left