Sweet
Potato Pudding
-
2 cups mashed cooked sweet
potatoes
-
¼ teaspoon ground cloves
-
½ cup firmly packed brown
sugar
-
Dash of salt
-
3 tablespoons margarine,
melted
-
2 tablespoons sugar
-
2 eggs, separated
-
Vegetable cooking spray
-
¾ cup unsweetened orange juice
-
¼ teaspoon ground nutmeg
Combine potato, brown sugar, margarine,
and eggs yolks in a large bowl; stir well. Gradually add
orange juice, nutmeg and cloves; stir well. Set aside. Beat
egg whites (at room temperature) until foamy; add salt, and
beat until soft peaks form. Add sugar; beat until stiff
peaks form. Fold egg whites into potato mixture. Pour
mixture into a ½ quart-baking dish coated with cooking
spray; place in a large, shallow pan. Add hot water to a
larger pan to a depth of 1 inch.
Bake at 350ºF for 1 hour or until
center is set and edges are browned. Remove dish from water;
let cook 15 minutes before serving. Yield: 10 servings.
Per Serving:
Calories 153
Carbohydrates 26.29 grams
Dietary Fiber 1.4 grams
Fat 4.6 grams
Cholesterol 42.6 milligrams
Vitamin A 839 RE
Vitamin C 14.3 milligrams
Calcium 27.2 milligrams
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