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Sweet Potato-Pumpkin Puddings Recipe
|Canned sweet potatoes||8 Ounce, drained|
|Canned pumpkin||1 Cup (16 tbs)|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 1367 Calories from Fat 605
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 49.6 g248.2%
Trans Fat 0 g
Cholesterol 431.3 mg
Sodium 370.6 mg15.4%
Total Carbohydrates 181 g60.2%
Dietary Fiber 15.1 g60.5%
Sugars 91.1 g
Protein 33 g65.3%
Vitamin A 1169.2% Vitamin C 44.7%
Calcium 27.1% Iron 56.6%
*Based on a 2000 Calorie diet
In a large mixing bowl combine pumpkin, mashed sweet potatoes, and orange peel.
In another mixing bowl stir together sugar, flour, cinnamon, cloves, and 1/4 teaspoon salt, stir into pumpkin mixture.
Add beaten eggs and coconut milk, mix well.
Spoon mixture evenly into six 6-ounce souffle cups or custard cups.
Bake in 350Â° oven about 50 min utes or set in center Serve with dol lops of whipped cream.
Garnish with coconut, if desired