sweet potato pudding
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 167.0
- Total Fat: 5.7 g
- Cholesterol: 250.4 mg
- Sodium: 47.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.2 g
- Protein: 5.2 g
View full nutritional breakdown of sweet potato pudding calories by ingredient
Introduction
Use this pudding to fill your pie shell or make a dumpling or serve up on the side Use this pudding to fill your pie shell or make a dumpling or serve up on the sideNumber of Servings: 24
Ingredients
-
5 large, roasted sweet potatoes
2.5 cups low fat plain yogurt
1.5 cups brown sugar
1 tsp cinnamon
1 tsp nutmeg
optional
1 tbsp molasses
1/4 cup roasted walnuts or pecans
Directions
1) After roasting sweet potatoes in a 400degree oven for approximately 1 hour, allow time for them to cool.
2) Peel sweet potatoes & place in a large bowl. Add egg yolks, yogurt, sugar, cinnamon & nutmeg.
3) Refrigerate to 2-3 days or bake @ 350degrees for approximately 1 hour or fill in frozen pie shell & bake as a pie.
4) If making a pie, sprinkle 1/4 cup roasted walnuts or pecans and top pie off with 1tbsp of molasses or maple syrup before baking.
5) Estimated to fill 3 pies or approximately 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user MCELROYDONNA.
2) Peel sweet potatoes & place in a large bowl. Add egg yolks, yogurt, sugar, cinnamon & nutmeg.
3) Refrigerate to 2-3 days or bake @ 350degrees for approximately 1 hour or fill in frozen pie shell & bake as a pie.
4) If making a pie, sprinkle 1/4 cup roasted walnuts or pecans and top pie off with 1tbsp of molasses or maple syrup before baking.
5) Estimated to fill 3 pies or approximately 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user MCELROYDONNA.