Sweet potato pudding
You can use water or coconut water for this recipe, which can be found in some supermarkets and ethnic stores. This pudding is dense and delicious as a dessert served with ice cream or a side dish.
3 pounds sweet potatoes, peeled and grated
3/4 pound dark brown sugar
Sign Up and Save
Get six months of free digital access to The Telegraph
2 tablespoons all-purpose flour
1/2 cup cornmeal
1 tablespoon vanilla
1 cup raisins
5 cups water or coconut water
1/2 cup dark rum, optional
1 teaspoon nutmeg
1 teaspoon cinnamon
Makes 12 servings.
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl and pour into a lightly greased 11-by-7-inch baking pan.
Cover lightly with foil and bake 1 hour. Remove foil and bake 15 minutes until browned. Makes 10 to
Nutrition per serving: 197 calories, less than 2 percent calories from fat, trace of fat, no saturated fat, no cholesterol, 47 grams carbohydrates, 4 grams total fiber, 28 grams total sugars, 43 grams net carbs, 3 grams protein, 36 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to firstname.lastname@example.org with "Vegetarian Today" in the subject line.