Monday, January 5, 2009

Sweet Potato Pudding

This recipe came from my husband's aunt Jill, whose three boys (when they were babies) loved the bottled Sweet Potato Pudding baby food. Being the crafty cook she is, she found a recipe that that most closely resembled it. Now the boys are growing into really cool teenagers, but the recipe is still a family favorite. I made this as a side to our Christmas Eve dinner, and my son loved it!

Sweet Potato Pudding
from "Almost Vegetarian" by Diana Shaw

1/4 cup dry nonfat milk pwder
1 cup skim milk
1 large egg
1 large egg white
1 pound sweet potatoes, baked and mashed, about 1 1/2 cups sweet potato puree
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Heat the oven to 370 degrees. Lightly grease or coat with nonstick spray a 3 - 4 cup baking dish (a small dish is perfect for this).
In a large mixing bowl, whisk together the nonfat milk powder and skim milk. In a separate bowl lightly beat together the egg and egg white and add them to the milk. Beat in the sweet potatoes, brown sugar, molasses, ginger, and cinnamon until smooth.
Pour into the baking dish. Bake until firm and springy when you press it with your finger, about 1 hour. Serve hot, cold or room temperature topped with vanilla ice cream or frozen yogurt.

Easy Cooking | Simple Cooking

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