Yam Peanut Pudding
|Honey/Null||1⁄4 Cup (4 tbs) (Null)|
|Nutmeg/Null||1⁄2 Teaspoon (Null)|
|Butter/Corn free margarine||1⁄4 Cup (4 tbs), melted (Null)|
|Crunchy peanut butter/Null||1⁄2 Cup (8 tbs) (Null)|
|Milk/Null||2 1⁄2 Cup (40 tbs) (Null)|
In a blender or food processor, whirl peeled, cut-up yams until coarsely chopped (to make 4 cups).
Stir in honey, nutmeg, and butter.
Beat together eggs, peanut butter, and milk.
Stir into potato mixture and blend.
Pour into a well-greased, shallow 2-quart baking dish.
Bake at 350° 45 minutes, or until potatoes are tender and custard is set.
Sprinkle top with chopped nuts if desired.
Serve warm or cold.
Serving size: Complete recipe
Calories 2902 Calories from Fat 1259
% Daily Value*
Total Fat 146 g224%
Saturated Fat 55.5 g277.3%
Trans Fat 0 g
Cholesterol 811.9 mg270.6%
Sodium 1144.6 mg47.7%
Total Carbohydrates 345 g114.9%
Dietary Fiber 43.8 g175.2%
Sugars 108.1 g
Protein 81 g162.4%
Vitamin A 76.4% Vitamin C 228.7%
Calcium 93.5% Iron 56%
*Based on a 2000 Calorie diet