Sweet Potato Pudding
This baked pudding looks and tastes like Indian pudding.
2 cups mashed roasted yams (Beauregard, Garnet, or Jewel)
1/4 cup
maple syrup 2 large eggs, separated
1 teaspoon freshly grated orange zest
1 1/2 tablespoons
ground cinnamon 1/8 teaspoon
allspice 1/8 teaspoon
ground nutmeg 1 teaspoon
vanilla extract 2 large egg whites
1 cup vanilla frozen yogurt
Set a rack in the center of the oven and preheat to 350 degrees. Coat a 6-cup rectangular baking dish with cooking spray.
In a food processor, blend the sweet potatoes, maple syrup, egg yolks, orange zest, cinnamon, allspice, nutmeg, and vanilla to a smooth purée. Turn the pureé into a mixing bowl.
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 mix into the remaining whites and fold gently to combine. Turn the mix into the prepared baking dish.
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.
Bake 50 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
Serve warm, topped with a small scoop of frozen yogurt, which makes the perfect sauce as it melts.
As prepared, each serving contains 258 calories, 3g total fat, 0mg cholesterol, 0mg sodium, 48g total carbohydrate and 9g protein.
