Rice Cooker Sweet Potato Pudding

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Rice Cooker Sweet Potato Pudding

1-1/4 cups cooked sweet potatoes

1/3 cup sugar

1/2 cup light cream

2 eggs

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. cloves

1/8 tsp. salt

1 cup water

1 cup apple cider

 

 

Purée sweet potatoes in a food processor or blender.

Add remaining ingredients, except water, and process

until smooth. Spray 4 custard cups (about 6 ounces

capacity each) with nonstick cooking spray. Fill about

3/4 full with sweet potato mixture. Cover each cup

with foil, crimping closed. Place steamer plate in

rice cooker and pour in water. Arrange baking cups on

steamer plate. Bring water and cider to a boil, cover

rice cooker and cook about 20 minutes. Remove cups

from cooker using tongs and allow to stand, covered, 5

minutes more. Serve chilled or at room temperature.

 

This recipe serves 4 people. Due to the nature of this

recipe, it adjusts the number of servings in multiples

of 4 only.

 

Prep: 15 min, Cook: 30 min.

Source: Piggly Wiggly

Formatted by Chupa Babi in MC: 070707

 

Per serving: calories 297, fat 11.7g, 35% calories

from fat, cholesterol 127mg, protein 5.4g,

carbohydrates 44.0g, fiber 2.3g, sugar 37.6g, sodium

121mg, diet points 7.0.

 

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit:

0.5, Bread: 1.2, Lean meat: 0.4, Fat: 2.1, Sugar: 1.0,

Very lean meat protein: 0.0

 

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