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Sweet Potato Ginger Pudding

Makes 2 servings. Serving size: 1 ramekin (approximately ¾ cup)


  • 1 large sweet potato
  • 1/2 cup low-fat or preferred non-dairy milk
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 1/2 tablespoons flour
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground allspice
  • A pinch of salt
  • 1 tablespoon candied ginger, chopped (optional)
Sweet Potatoes


  1. Grease two small ramekins with cooking spray and set aside.  Clean the sweet potato, cut in half, and drop it into a pot of boiling water for about 25 minutes, until it is very tender.  Remove the sweet potato from the pot and run it under cold water briefly so that it's cool enough to handle and slip off the skin.
  2. In a separate bowl, mix all the other ingredients except the candied ginger.  Put this mixture, along with the sweet potato into a blender or food processor and blend until smooth.  Mix in the chopped candied ginger by hand.
  3. Pour the mixture into the ramekins, then place the ramekins into a large baking dish that is filled with warm water which should come halfway up the sides of the ramekins.
  4. Into an oven preheated to 350, place the puddings and bake for about 1 hour, until the sides just pull away from the edges and a knife inserted in the center comes out almost clean.
  5. Remove the ramekins from the water bath and place on a cooling rack for at least 20 and up to 45 minutes, but no more.  Invert onto serving dishes and enjoy. Optional: top with a few remaining pieces of candied ginger.