Sweet Potato Puddings
- Active Time 30m
- Total Time 1h 15m
Sweet potato pudding is inherently luxurious, but it feels like a real indulgence with the additions of seemingly rich apple butter and evaporated skim milk. The puddings are so low in calories you can add pistachios, which pack both a visual and textural punch.
Make Ahead Tip: Equipment: 8 4-ounce ramekins
- 2 medium sweet potatoes (1 1/2 pounds total), peeled and cut into 1 1/2-inch chunks
- 1 large egg
- 1 large egg white
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons apple butter or fruit puree fat replacement
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup evaporated fat-free milk
- 24 pistachios, shelled and chopped
Preheat the oven to 350 degrees F.
Cook the sweet potatoes in a saucepan of boiling water until soft, about 15 minutes. Drain and transfer to a food processor; puree until smooth. Measure out 2 cups of puree. (Save any extra for another use). Let cool.
Whisk the egg and egg white in a mixing bowl. Add the cooled sweet potato puree, granulated and brown sugars, apple butter (or fruit puree fat replacement), vanilla, salt, cinnamon and nutmeg. Gently whisk in the evaporated milk.
Divide the mixture among eight 4-ounce (1/2-cup) ramekins. Place the ramekins in a shallow roasting pan and pour in enough hot water to come halfway up the sides of ramekins. Bake until the puddings are set, 35-40 minutes. A knife inserted in the center of each pudding should come out clean.
Let the puddings cool slightly. Sprinkle with pistachios. Serve warm.
Variation: Substitute one 15-ounce can plain pumpkin puree for the sweet potatoes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
122 calories; 2g total fat; 0g total saturated fat; 27mg cholesterol; 207mg sodium; 23g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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