SWEET POTATO PUDDING

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                                

 

 

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.