Savory sweet potato pudding (low-fat)

 

     A delicious alternative at Thanksgiving, or anytime for that matter.

Makes 8 servings

• 3 cups water
• 1½ pounds sweet potatoes, pared, halved lengthwise and thinly sliced crosswise (3½ cups)
• 1 carrot, pared and thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons finely chopped pared fresh ginger
• 1 teaspoon grated orange rind
• ¾ teaspoon salt
• ¼ teaspoon ground cardamom
• Pinch of ground hot red pepper
• ¾ cup milk
• 3 eggs, slightly beaten

1. Bring water to boiling in medium-size saucepan.
2. Add potato, carrot, garlic, ginger, orange rind and ¼ teaspoon salt ; bring to boiling.
3. Lower heat and simmer, partially covered, for 15 minutes or until potato is tender ; drain, reserving liquid.
4. Preheat oven to 350F ; coat 8 x 8 x 2-inch-square baking pan with nonstick vegetable-oil spray.
5. Push potatoes through food mill, puree in food processor, or mash by hand ; transfer to large bowl.
6. Add cardamom, hot red pepper, remaining ½ teaspoon salt, milk, eggs and ½ cup reserved cooking liquid ; stir until well combined and pour into prepared pan.
7. Bake in preheated oven for 1 hour ; cool 10 minutes.
8. Cut into rectangles and serve.

BON APPÉTIT