Sweet potato maple pudding

Sweet potato adds natural sweetness to this firm-style pudding, so get your dessert and veggies too! To turn puddings out for a more elegant presentation, just lightly spray ramekins before pouring in the mixture.
Sweet potato maple pudding
4 servings / 1 hour and 15 min 

Prep 14 min / Cook 1 hour 

  • 1 large sweet potato (about 1 lb/454 g), peeled and cubed
  • 1/3 cup (75 mL) skim milk
  • 1 pkg (7 g) unflavoured gelatin
  • 1/2 cup (125 mL) plain non fat yogurt
  • 2 1/2 tbsp (37 mL) pure maple syrup
  • 8 pecan halves 
  1. In small saucepan, cover sweet potato with water and bring to a boil. Cook for about 15 minutes or until very tender. Drain well and press through fine mesh sieve into bowl.
  2. Meanwhile, sprinkle gelatin over milk and let stand for 1 minute. Place in microwave for 45 seconds until liquid and whisk until smooth. Pour into sweet potato with yogurt and maple syrup.
  3. Divide among 4 ramekins, parfait or wine glasses and refrigerate for at least 1 hour or until firm and set. (Can be wrapped and refrigerated for up to 1 day.)
  4. Garnish with pecans before serving. 
Nutritional info per serving (1/4 servings)
  • Calories: 166
  • Protein: 6 g
  • Total Fat: 2 g 
    • Saturated Fat: 0 g
    • Cholesterol: 1 mg 
  • Carbohydrate: 32 g 
    • Fibre: 3 g
    • Total sugars: 18 g
    • Added sugars: 7 g
  • Sodium: 65 mg
  • Potassium: 401 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

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