Sweet Potato Pudding Cups

Vegetarian
Gluten Free
Health score
10%
Sweet Potato Pudding Cups
100 min.
6
402kcal

Suggestions


Indulge in the delightful flavors of our Sweet Potato Pudding Cups, a dessert that perfectly marries comfort and sophistication. This vegetarian and gluten-free treat is not only a feast for the eyes but also a wholesome option for those seeking a sweet escape without compromising on dietary preferences. With a preparation time of just 100 minutes, you can easily whip up this delectable dessert for gatherings or a cozy night in.

Imagine the rich, velvety texture of sweet potatoes blended with warm spices like cinnamon and nutmeg, creating a harmonious balance of sweetness and warmth. Each cup is a little treasure, filled with the goodness of sweet potatoes and the creamy richness of sweetened condensed milk, making every bite a moment of pure bliss. Topped with crunchy pecans, these pudding cups offer a delightful contrast that elevates the overall experience.

Whether you're hosting a dinner party or simply treating yourself, these Sweet Potato Pudding Cups are sure to impress. Serve them warm or chilled, and don’t forget to add a dollop of sweetened whipped cream for that extra touch of indulgence. This dessert is not just a treat; it’s a celebration of flavors that will leave your guests asking for seconds. Dive into this sweet adventure and savor the comforting taste of home with every spoonful!

Ingredients

  • 23 oz sweet potatoes and into drained canned
  • 0.3 cup brown sugar packed
  • teaspoon ground cinnamon 
  • teaspoon nutmeg 
  • 0.3 teaspoon salt 
  • 0.3 teaspoon ground cloves 
  •  eggs 
  • 14 oz condensed milk sweetened canned (not evaporated)
  • tablespoons pecans chopped
  • serving garnish: whipped cream sweetened

Equipment

  • food processor
  • frying pan
  • oven
  • wire rack
  • blender
  • ramekin
  • tongs
  • pot holder

Directions

  1. Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
  2. In blender or food processor, blend all ingredients except pecans and whipped cream until smooth.
  3. Pour into custard cups.
  4. In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven.
  5. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
  6. Bake 30 minutes.
  7. Sprinkle tops of puddings with pecans.
  8. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.

Nutrition Facts

Calories402kcal
Protein9.08%
Fat24.46%
Carbs66.46%

Properties

Glycemic Index
43.17
Glycemic Load
32.9
Inflammation Score
-10
Nutrition Score
16.698695576709%

Flavonoids

Cyanidin
0.54mg
Delphinidin
0.36mg
Catechin
0.36mg
Epigallocatechin
0.28mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.12mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:401.53kcal
20.08%
Fat:11.16g
17.17%
Saturated Fat:4.65g
29.05%
Carbohydrates:68.26g
22.75%
Net Carbohydrates:64.24g
23.36%
Sugar:49.86g
55.4%
Cholesterol:77.81mg
25.94%
Sodium:264.47mg
11.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.33g
18.65%
Vitamin A:15684.39IU
313.69%
Manganese:0.64mg
31.88%
Phosphorus:263.59mg
26.36%
Calcium:245.34mg
24.53%
Vitamin B2:0.42mg
24.48%
Selenium:15.28µg
21.83%
Potassium:669.52mg
19.13%
Vitamin B5:1.65mg
16.5%
Fiber:4.01g
16.06%
Vitamin B6:0.3mg
15.09%
Magnesium:54.14mg
13.54%
Copper:0.25mg
12.7%
Vitamin B1:0.18mg
12.33%
Zinc:1.39mg
9.24%
Iron:1.29mg
7.14%
Vitamin B12:0.42µg
7.07%
Folate:27.64µg
6.91%
Vitamin C:4.41mg
5.34%
Vitamin E:0.63mg
4.23%
Vitamin B3:0.83mg
4.17%
Vitamin D:0.43µg
2.86%
Vitamin K:2.81µg
2.68%