You are here

Sweet Potato-Pumpkin Puddings

A.1.Foods's picture
  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

Mash sweet potatoes in food processor or put through a sieve.
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 350° oven about 50 min utes or set in center Serve with dol lops of whipped cream.
Garnish with coconut, if desired

Recipe Summary


Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

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 mg143.8%

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

Sweet Potato-Pumpkin Puddings Recipe