Sweet Potato Pudding
Total TimePrep: 1-1/4 hours Bake: 1-1/4 hours + chilling
- 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
- 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 Facts1/2 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.
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
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!
Oct 11, 2011
jp- 1 egg = 1/4 cup egg substitute. So you would use 2 eggs.
Oct 8, 2011
Please tell me how to make this recipe using eggs instead of egg substitute.
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