Sweet Potato Pudding
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
beaten |
|
¾ | cup |
sugar
|
|
2 | cups |
sweet potatoes, or yams
raw, grated |
|
13 | ounces |
evaporated milk
|
|
½ | cup |
milk
|
|
½ | teaspoon |
cinnamon
|
|
½ | teaspoon |
nutmeg
|
|
½ | teaspoon |
salt
|
|
½ | cup |
butter
melted |
|
1 | cup |
coconut
flaked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
beaten |
|
177 | ml |
sugar
|
|
473 | ml |
sweet potatoes, or yams
raw, grated |
|
375.7 | ml/g |
evaporated milk
|
|
118 | ml |
milk
|
|
2.5 | ml |
cinnamon
|
|
2.5 | ml |
nutmeg
|
|
2.5 | ml |
salt
|
|
118 | ml |
butter
melted |
|
237 | ml |
coconut
flaked |
* |
Directions
Combine eggs and sugar in a large mixing bowl, beating well; stir in remaining ingredients.
Pour into a greased 1½ quart casserole.
Bake at 350℉ (180℃) F for 1 hour.