Sweet Potato Pudding
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
sugar
|
|
| 2 | cups |
sweet potatoes, or yams
raw, grated |
|
| 13 | ounces |
evaporated milk
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
sugar
|
|
| 473 | ml |
sweet potatoes, or yams
raw, grated |
|
| 375.7 | ml/g |
evaporated milk
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
coconut
flaked |
*
|
Directions
Combine eggs and sugar in a large mixing bowl, beating well; stir in remaining ingredients.
Pour into a greased 1½ quart casserole.
Bake at 350℉ (180℃) F for 1 hour.
