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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This mouthwatering sweet potato pudding recipe will satisfy lovers of crunchy pecans and spices. Divide this tasty fall side dish among 4 bowls, and top evenly with yogurt mixture for the ultimate culinary treat. Ingredients:
cooking spray |
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 |
Directions:
1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.
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. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.
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