Grated Raw Sweet Potato Pudding
A creamy, subtly sweet pudding featuring grated raw sweet potatoes, perfect for cozy desserts or brunch, with rich vanilla and a hint of salt for balance.
Ingredients
Instructions
- Beat the eggs in a mixing bowl.
- Add the sugar and beat until well combined.
- Pour in the milk and melted oleo, then add vanilla and a pinch of salt.
- Stir in the grated raw sweet potatoes and mix well.
- Pour the mixture into a greased baking dish.
- Bake at 350°F for about 25 minutes until set and lightly browned.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the oleo with unsalted butter or coconut oil for a different taste. If you want to enhance the pudding's flavor, adding a pinch of cinnamon or nutmeg can be delightful. Make sure to grate the sweet potatoes finely for a smoother texture in the pudding.
Serving Suggestions
Serve the pudding warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Yogurt-Cucumber Vegetable Dip(Lo-Cal) for a light contrast. This dish can be enjoyed as a dessert or even a sweet breakfast treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pudding in a microwave-safe dish and heat in short intervals, stirring in between, until warmed through. You can also reheat it in the oven at 350°F until warmed, which helps maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grated Raw Sweet Potato Pudding contains roughly 795 calories, with 12g protein, 143g carbohydrates, and 13g fat. It is an excellent source of vitamin C (44% of the Daily Value), potassium (29% of the Daily Value), and protein (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 842mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it. Just give it a good stir before pouring it into the baking dish. Bake it fresh when you're ready to serve for the best texture and flavor.
What can I use instead of eggs?
For an egg substitute, consider using flaxseed meal mixed with water or applesauce. A standard replacement is 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. This works well in maintaining moisture and binding the ingredients.
Can I add other ingredients to this recipe?
Absolutely! You can stir in raisins, chopped nuts, or even shredded coconut for added texture and flavor. Just be sure not to overcrowd the mixture, as it may affect the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).