Dr. Nandi’s Sweet Potato Pudding

Dr. Nandi's Sweet Potato Pudding

Therese
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Ingredients
  

  • Olive oil
  • 2 large NatureFresh eggs
  • 1/4 cup raw honey divided
  • 1/4 cup 1% milk
  • 1 slice whole wheat bread remove crust
  • 2 cups mashed baked peeled sweet potato
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 Tbsp chopped pecans
  • 2 Tbsp chopped crystallized ginger
  • 1/4 cup plain low fat Greek yogurt

Instructions
 

  • Preheat oven to 350 degrees.
  • Coat a 11/2-quart baking dish with olive oil
  •  Combine eggs, 3 Tbsp honey, milk, and bread in a large bowl.
  • Beat with a mixer until smooth.
  • Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth.
  • Pour into prepared baking dish. Scatter pecans and ginger over top.
  • Bake at 350 degrees for 25 minutes until pudding is set and slightly puffy
  •  While pudding bakes, combine yogurt and remaining 1 Tbsp honey; stir until smooth.
  • Divide pudding among 4 bowls, and top evenly with yogurt mixture.
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