Total Time: 25mns
Sweet potatoes contain almost twice as much fiber as other types of potatoes. The high fiber content makes them a low GI food, which means they keep your blood sugar stable for longer
They contain a large amount of vitamin B6, which helps keep the walls of important blood passageways in the heart flexible and healthy.
They contain high amounts of potassium which plays an important role in lowering blood pressure by ridding the body of excess sodium and regulating fluid balance. Sweet potato also boasts high amounts of Beta-carotene or vitamin A which is an important antioxidant. Since sweet potatoes are so naturally sweet, this recipe slashes the refined sugar.
The nuts add a lovely crunch and lots of heart-healthy fats and the greek Yoghurt is naturally lower in fat and boasts a much higher amount of probiotics then regular yoghurt.
2 large eggs
1/4 cup honey, divided (use the best honey you can find. I Use Raw honey when available or Manuka)
1/4 cup low-fat milk
1 slice whole wheat bread, crusts removed
2 cups mashed baked peeled sweet potato
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons chopped pecans
2 tablespoons chopped crystallized ginger
1/4 cup plain low-fat Greek-style yogurt
- Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.
- Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).
- While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.