Sweet potato pudding is inherently luxurious, but it feels like a real indulgence with the additions of seemingly rich apple butter and evaporated skim milk. The puddings are so low in calories you can add pistachios, which pack both a visual and textural punch. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Cook sweet potatoes in a saucepan of boiling water until soft, about 15 minutes. Drain and transfer to a food processor; puree until smooth. Measure out 2 cups of puree. (Save any extra for another use.) Let cool.

  • Whisk egg and egg white in a mixing bowl. Add the cooled sweet potato puree, granulated and brown sugars, apple butter (or fruit puree fat replacement), vanilla, salt, cinnamon and nutmeg. Gently whisk in evaporated milk.

  • Divide mixture among eight 4-ounce (1/2-cup) ramekins. Place the ramekins in a shallow roasting pan and pour in enough hot water to come halfway up the sides of ramekins. Bake until the puddings are set, 35 to 40 minutes. A knife inserted in the center of each pudding should come out clean.

  • Let the puddings cool slightly. Sprinkle with pistachios. Serve warm.

  • Variation: Substitute one 15-ounce can plain pumpkin puree for the sweet potatoes.


Equipment: 8 4-ounce ramekins

Nutrition Facts

122 calories; 1.5 g total fat; 0.3 g saturated fat; 24 mg cholesterol; 207 mg sodium. 228 mg potassium; 23.4 g carbohydrates; 1.3 g fiber; 19 g sugar; 3.9 g protein; 1637 IU vitamin a iu; 5 mg vitamin c; 6 mcg folate; 83 mg calcium; 10 mg magnesium;