Ingredients Jump to Instructions ↓

  1. 2 cups shredded peeled sweet potato

  2. 1 cup whole wheat flour

  3. 3/4 cup raisins

  4. 1/2 cup chopped dried apricots

  5. 1/3 cup firmly packed brown sugar

  6. 1/4 cup stick margarine, softened

  7. 1/2 teaspoon ground cinnamon

  8. 1/2 teaspoon ground nutmeg

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon ground cloves

  11. 1 large egg white

  12. 2 tablespoons skim milk

  13. 1/2 teaspoon baking soda

  14. 1/2 teaspoon white vinegar

  15. Cooking spray

  16. 1 1/4 cups low-fat vanilla ice cream, softened

  17. 2 tablespoons brandy

Instructions Jump to Ingredients ↑

  1. Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

  2. Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

  3. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.


Send feedback