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© Copyright 2006
Georges Plant Farm

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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