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


Recipe Summary test

1 hr 15 mins


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; protein 3.9g; carbohydrates 23.4g; dietary fiber 1.3g; sugars 18.5g; fat 1.5g; saturated fat 0.3g; cholesterol 24.2mg; vitamin a iu 1636.6IU; vitamin c 4.9mg; folate 6.2mcg; calcium 82.6mg; iron 0.5mg; magnesium 10.1mg; potassium 228.5mg; sodium 206.9mg.

1 1/2 other carbohydrate