Sweet Potato Pudding

Enjoying a moment away from the holiday cooking frenzy with Bruno, the CatBaby.

Sweet Potato Pudding

This is a recipe for people who love sweet potato or pumpkin pie but would like to feel a little better about indulging.   I test-drove this on two picky family members who won't settle for some holier-than-thou bran-flake-and-cedar-shavings substitute.   These are people who don't give two whoops if it's good for you or not if it tastes bad.  (Nothing wrong with that -- food that's good for you shouldn't taste bad.)

And away we go.

Equipment you will need:

• 9" x 13" glass baking dish
• electric hand mixer

Ingredients:

• 1 medium butternut squash
• 2 good-sized sweet potatoes
• 4 eggs or 1/2 of a 16-oz. carton of egg substitute
• 3/4 c. milk or fat free half and half
• 3/4 c. honey
• 1/4 c. molasses (light or dark -- we like the dark)
• 1 T cinnamon
• 1 tsp each ginger, cloves, nutmeg
• 1/2 tsp. salt or salt substitute (or leave it out -- up to you)

Cook squash and sweet potatoes in regular oven (350F for about 70 minutes) or microwave until tender.  Let cool.  Scoop into a large mixing bowl, cut into small chunks and add eggs, milk, honey, molasses, spices and salt.  Beat with hand mixer until pureed.  Pour into greased baking dish and bake at 325F for about an hour -- can be put in the last hour the turkey's baking.

Makes about a dozen servings.  Serve as dessert, warm with whipped cream or topping or vanilla ice cream, or as a side dish to your dinner.   No crust, not much fat (depending on your egg mixture and milk choice) and lots of fiber, vitamin A and a little iron, too.