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Dessert: Upside Down Sweet Potato Pudding

Source of Recipe

Splenda®


List of Ingredients

7 cups sweet potatoes, peeled and cut into large slices
1 (12-ounce) can evaporated skim milk
1 (12-ounce) can evaporated low fat milk
3/4 cup cornstarch
1 cup Splenda® Granular
1 tablespoon molasses
1 1/4 cup Egg Beaters®
1/2 cup honey
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon salt
1/2 cup raisins
Non-stick cooking spray, butter flavor



Recipe

Preheat oven to 375*F (190*C).
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 non stick 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.

Makes 20 servings.

Nutrition information per serving: Serving Size 6 oz, 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 180 mg .