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Pudding: Upside Down Sweet Potato Pudding - 20

Source of Recipe

"Splenda" Website

Upside Down Sweet Potato Pudding

WW Points
Serves: 20

7 cups sweet potatoes, peeled & cut into large slices
12 oz. can evaporated skim milk
12 oz. can evaporated low fat milk
3/4 cup cornstarch
1 cup SPLENDA® Granular
1 tbsp. molasses
1 1/4 cup egg beaters®*
1/2 cup honey
1 1/2 tsp. cinnamon, ground~ 1/4 tsp. ginger, ground
1/4 tsp. salt
1/2 cup raisins
non stick cooking spray, butter flavor

Preheat oven to 375° F. Bring 4 quarts water to a boil in a large stockpot over high heat. Boil peeled potatoes until fork tender.

While potatoes are cooking whisk the remaining ingredients (next 10) except raisins in a large bowl. Set aside.

Drain potatoes and transfer into bowl of heavy-duty mixer. With whisk attachment on low speed, slowly incorporate milk mixture.

Spray bottom and sides of an 8 inch round, 3 inch high pan with nonstick cooking spray and sprinkle raisins on bottom. Pour potato mixture into prepared pan and bake for one hour and twenty-five minutes. Pan will be full. Allow to cool in pan for 15 minutes.

Place large plate on top of pudding, flip pan over and allow pudding to release onto plate. Serve hot or cold.

One 6 oz serving equals...Calories 210... Carbohydrates 48 g...Protein 5 g...Dietary Fiber 3 g...Total Fat 0.5 g (Saturated Fat 0 g...Cholesterol 5 mg...Sodium 91 mg ++++ WWP: 4