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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 cups mashed cooked sweet potato |
1 1/2 cups sugar |
2 teaspoons ground cinnamon |
2 teaspoons grated orange rind |
1 teaspoon salt |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 cup egg substitute |
2 (12-ounce) cans evaporated skimmed milk |
vegetable cooking spray |
Directions:
1. Combine sweet potato and next 7 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Add milk; mix well.
2. Pour sweet potato mixture into a 2-quart casserole coated with cooking spray. Bake at 375º for 1 hour or until a knife inserted near center comes out clean. Let pudding cool; cover and chill for 2 hours.
3. Note: For individual servings, pour 2/3 cup into each of 12 (10-ounce) custard cups. Bake at 375º for 40 minutes or until a knife inserted near center comes out clean. Let cool; cover and chill 2 hours.
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