Saturday, May 25, 2013

SWEET POTATO PUDDING


Sweet Potato Pudding Recipe
  • 2 large eggs                              
  • 1/4 cup honey, divided
  • 1/4 cup 1% low-fat milk                               
  • 1 slice whole wheat bread, crusts removed
  • 2 cups mashed baked peeled sweet potato
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 tablespoons chopped pecans                               
     
  • 2 tablespoons chopped crystallized ginger
  • 1/4 cup plain low-fat Greek-style yogurt                                

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    Preparation

    1. 1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.
    2. 2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).
    3. 3. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.

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