Sweet Potato Puddings
Preheat oven to 350 degrees F.Advertisement
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
1 1/2 other carbohydrate