- Recipes Home
- Interest Groups
Sweet Potato Pudding Recipe
|Milk/Water||1 1⁄2 Cup (24 tbs)|
|Diced coconut/3.5 ounce can flaked coconut||1 1⁄2 Cup (24 tbs) (to make 3/4 cup strained coconut)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Soft butter||2 Tablespoon|
|Diced sweet potatoes||1 1⁄2 Cup (24 tbs), uncooked|
|Raisins||3⁄4 Cup (12 tbs)|
Calories 272 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 65.2 mg
Sodium 176.7 mg7.4%
Total Carbohydrates 43 g14.4%
Dietary Fiber 3.3 g13.1%
Sugars 33.3 g
Protein 4 g9%
Vitamin A 83.8% Vitamin C 2.9%
Calcium 8.3% Iron 6.6%
*Based on a 2000 Calorie diet
(325Â° if glass casserole is used.) Butter a 2 quart casserole.
Put milk into Osterizer container, cover, and push LIQUEFY button.
Remove feeder cap and gradually add coconut.
Process until coconut is grated.
Pour mixture through a strainer; press coconut as dry as possible.
Return liquid to Osterizer container and set strained coconut aside.
Add sugar, eggs, butter, cinnamon, salt, nutmeg and ginger or allspice to liquid, cover and process at LIQUEFY a few seconds, then remove feeder cap, add potatoes gradually, and process until smooth.
Add raisins and process only until coarsely chopped.
Pour into buttered casserole and stir in 3/4 cup strained coconut.
Bake 1 1/2 hours, or until silver knife inserted comes out clean.
Serve hot as vegetable, or cold with cream as a pudding.