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Unislim Recipes

Sweet potato pudding

Name: Sweet potato pudding
Cook time: 40 min
Yield: 8
Ingredients: 2 200g Sweet Potatoes; 1 Large Egg; 1 Large Egg White; 1/2 tsp Vanilla Essence; 1/2 tsp Salt; 5 tbsp Artificial Sweetener; 7 tsp Light Brown Sugar; 2 tbsp Stewed Apple; 1/2 tsp Cinnamon; 1/2 tsp Nutmeg; 1 Small Can Fat Free Evaporated Milk; 30g (without shells) Pistachio Nuts

Preparation Time	10mins
Cooking Time	40mins
Level	Medium
Serves	8
Bites	1.5

Ingredients

2 200g Sweet Potatoes

1 Large Egg

1 Large Egg White

1/2 tsp Vanilla Essence

1/2 tsp Salt

5 tbsp Artificial Sweetener

7 tsp Light Brown Sugar

2 tbsp Stewed Apple

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Small Can Fat Free Evaporated Milk

30g (without shells) Pistachio Nuts

Method

Serves 8
1.5 Bites per serving

Peel and cut sweet potatoes into 1½ chunks. Preheat oven to 350°F.

In a saucepan of boiling water, cook sweet potatoes until soft, about 15 minutes.

Drain and transfer to a food processor; puree until smooth, let cool.

In a mixing bowl, whisk egg and egg white. Add cooled potato puree, granulated sugar, brown sugar, apple fruit puree, vanilla, salt, cinnamon and nutmeg. Gently whisk in evaporated milk.

Divide mixture among eight ramekin dishes.

Place ramekins in a shallow roasting tin and fill halfway up with enough hot water to come halfway the ramekin dishes.

Bake in oven for 35-40 minutes or until set. A knife inserted in center of pudding should come clean.

Let pudding cool slightly. Sprinkle and serve with chopped pistachio nuts.