Sweet Bean Pudding

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Sweet Bean Pudding

 

1 15 ounce can navy beans, rinsed and drained

1 cup cooked and mashed sweet potatoes

1/2 cup packed light brown sugar

2 eggs

2 tablespoons butter, melted

1/2 cup nonfat milk

1 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon salt

1/2 orange, zested

3 tablespoons light brown sugar

3 tablespoons chopped pecans

 

Preheat oven to 350 degrees. Lightly grease a 1-quart casserole dish.

Process beans, sweet potatoes, 1/2 cup brown sugar, and eggs in food processor

or blender until smooth. Add melted butter, milk, baking powder, pumpkin pie

spice, salt and orange zest; process until well blended. Spoon mixture into

prepared dish and sprinkle with 3 tablespoons brown sugar and pecans.

Bake in preheated oven for 1 hour, or until puffed and browned.

Makes 2 to 4 servings.

Calories 226, Fat 6.4 g, Carbs 36.8 g, Sodium 366 mg, Fiber 3.8 g.

 

 

 

 

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