Sweet Potato Puddings
If you have roughly 1 hour and 15 minutes to spend in the kitchen, Sweet Potato Puddings might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 142 calories. For 40 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 20 people were glad they tried this recipe. It is brought to you by Eating Well. If you have egg, egg white, Mango Fruit Puree, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 47%. If you like this recipe, you might also like recipes such as Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), Sweet Potato and Sausage Stew: End World Hunger One Sweet Potato at a Time, and Sweet Potato Onde Onde (Sweet Potato Glutinous Rice Balls).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 large egg
1 large egg white
3/4 cup evaporated fat-free milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup packed light brown sugar
2 tablespoons apple butter, or fruit puree fat replacement
1/4 teaspoon freshly grated nutmeg
24 pistachios, shelled and chopped
1/2 teaspoon salt
2 medium sweet potatoes, (1 1/2 pounds total), peeled and cut into 1 1/2-inch chunks
1 1/2 teaspoons vanilla extract
Equipment:
sauce pan
oven
food processor
mixing bowl
whisk
ramekin
roasting pan
knife
Cooking instruction summary:
Preheat oven to 350F.Cook 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 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 evaporated milk.Divide 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 to 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.
Step by step:
1. Preheat oven to 350F.Cook sweet potatoes in a saucepan of boiling water until soft, about 15 minutes.
2. Drain and transfer to a food processor; puree until smooth. Measure out 2 cups of puree. (Save any extra for another use.)
3. Let cool.
4. Whisk egg and egg white in a mixing bowl.
5. 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 evaporated milk.Divide mixture among eight 4-ounce (1/2-cup) ramekins.
6. Place the ramekins in a shallow roasting pan and pour in enough hot water to come halfway up the sides of ramekins.
7. Bake until the puddings are set, 35 to 40 minutes. A knife inserted in the center of each pudding should come out clean.
8. Let the puddings cool slightly. Sprinkle with pistachios.
9. Serve warm.Variation: Substitute one 15-ounce can plain pumpkin puree for the sweet potatoes.
Nutrition Information:
covered percent of daily need
