coconut topped sweet potato pudding
PREPARATION: 15 MINUTES, COOKING: 2 HOURS
2 teaspoons (10 ml) vegetable oil
2 orange sweet potatoes, about 1 pound (500 g), peeled, grated
1 1/2 cups (375 ml) light evaporated milk
1 tablespoon (15 ml) vegetable oil
1/2 cup (115 g) firmly packed soft brown sugar
2 tablespoons (30 ml) orange juice concentrate
1/2 teaspoon (2 ml) ground ginger
1/2 teaspoon (2 ml) ground cloves
1/2 teaspoon (2 ml) ground allspice
pinch of salt
1 large egg, lightly beaten
4 large egg whites, lightly beaten
1/2 cup (30 g) shaved coconut
1 Preheat the oven to 350°F (180°C). Lightly grease an 8 cup (2 liter) baking dish with the oil.
2 Combine all the ingredients except the coconut in a large bowl. Pour the sweet potato mixture into the baking dish and cover with foil.
3 Bake for 1 hour. Top with the coconut and bake for another 10 minutes, or until the center is set and the coconut turns golden.
Each serving provides
178 calories, 7 g protein, 6 g fat (3 g saturated fat), 25 g carbohydrate (20 g sugars), 1 g fiber, 137 mg sodium
SWEET POTATOES are an excellent source of beta-carotene, fiber and vitamins C and A. They are particularly recommended for people with diabetes because they have a low glycemic index.
|coconut topped sweet potato pudding|