For Desserts

coconut-topped sweet potato pudding

9 months ago

Cook : 02:00


Sweet potatoes come in various skin and flesh colors, from cream to purple to pinky-orange, and theiruse is not limited to savory dishes. The orange variety is used here for its intense sweetness and moistflesh, which goes well with spices such as ginger, cinnamon and nutmeg.


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 (20g sugars), 1g fiber, 137 mg sodium