Food & Drink

Sweet potato pudding

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

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 dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.

  Comments