Home About Techniques Contact
Thursday, June 23, 2016

coconut topped sweet potato pudding

How to make coconut topped sweet potato pudding recipe - Sweet potatoes come in various skin and flesh colors, from cream to purple to pinkyorange, and their use is not limited to savory dishes. The orange variety is used here for its intense sweetness and moist flesh, which goes well with spices such as ginger, cinnamon and nutmeg.



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 recipe
coconut topped sweet potato pudding
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA