Sweet Potato Pudding
- 1 12 lbs sweet potatoes, cut in chunks and peeled
- 1 teaspoon fresh ginger, grated
- 12 teaspoon ground cinnamon
- 14 teaspoon ground nutmeg
- 18 teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 2 tablespoons molasses
- 34 cup yogurt cheese (preferably made from nonfat milk)
- 14 cup pecan halves
- Preheat oven to 350, and spritz a one-quart baking dish with cooking spray.
- Cook the sweet potato in whatever way you prefer, so that they are tender enough to mash.
- When the sweet potato chunks are cool enough to handle, mash until completely smooth.
- Add remaining ingredients to sweet potatoes (except for pecans), and continue mashing until everything is incorporated evenly.
- Turn the mixture into a prepared baking dish and top with pecan halves.
- Bake 20-25 minutes, until top is slightly brown.
- Note: You can prepare the whole thing in advance and refrigerate it, then pop it into the oven right before the meal.
- Increase cooking time by ten minutes.
sweet potatoes, fresh ginger, ground cinnamon, ground nutmeg, salt, orange zest, orange juice, molasses, yogurt cheese, pecan halves
Taken from www.food.com/recipe/sweet-potato-pudding-295017 (may not work)