SWEET POTATO PUDDING
12 Best Foods Cookbook by Dana Jacobi
This baked pudding looks and tastes like Indian pudding. Serve it warm, topped
with a small scoop of frozen yogurt, which makes the perfect sauce as it melts.
Makes 4 servings
2 cups mashed roasted yams (about 1 1/4 pounds Beauregard, Garnet, or Jewel yams)
1/4 cup maple syrup
2 large eggs, separated
1 teaspoon freshly grated orange zest
1 1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 large egg whites
1 cup vanilla frozen yogurt or dairy-free frozen dessert
1. Set a rack in the center of the oven. Preheat the oven to 350°F. Coat a 6-cup rectangular baking dish with cooking spray.
2. In a food processor, blend the sweet potatoes, maple syrup, egg yolks, orange zest, cinnamon, allspice, nutmeg, and vanilla to a smooth puree. Turn the puree into a mixing bowl.
3. In another bowl, beat the 4 egg whites to soft peaks. Using a rubber spatula, fold one-third of the whites into the yam puree to lighten it. Then scoop this mixture into the remaining whites and fold gently to combine. Turn the mixture into the prepared baking dish.
4. Set a pan large enough to hold the baking dish onto the oven rack. Place the filled baking dish in it and carefully pour boiling water into the larger pan until it comes halfway up the sides of the baking dish.
5. Bake 50 minutes, or until a toothpick inserted into the center of the pudding comes out clean. Serve warm, topped with frozen yogurt.
Per serving: 258 calories, 3 g fat, 1 g saturated fat, 9 g protein, 48 g carbohydrates, 4 g fiber
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