Dessert: Sweet Potato Pudding Recipe

Ingredients

2 pounds sweet potatoes (about 4 medium)
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange peel
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 tablespoons fat-free whipped topping in a can

Instructions

Scrub and pierce sweet potatoes. Bake at 350 ° for 1 to 1-1/4 hours or until very tender.
Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange peel, pumpkin pie spice, vanilla and salt until blended.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350 ° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.

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