Pistachio Recipes

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Sweet Potato Puddings

Sweet potato pudding is inherently luxurious, but it feels like a real indulgence with the additions of seemingly rich apple butter and evaporated skim milk. The pudding is so low in calories you can add pistachios, which pack a visual and textural punch.
from: Eating Well
  • 8 servings
  • 30 minutes
  • 1 1/4 hours

Ingredients

  • 2 medium sweet potatoes (1 1/2 pounds total), peeled and cut into 1 1/2-inch chunks
  • 1 large egg
  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons apple butter or fruit puree fat replacement
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup evaporated fat-free milk
  • 24 pistachios, shelled and chopped
     

Instructions

  1. Preheat oven to 350°F.
  2. Cook sweet potatoes in a saucepan of boiling water until soft, about 15 minutes. Drain and transfer to a food processor; puree until smooth. Measure out 2 cups of puree. (Save any extra for another use.) Let cool.
  3. Whisk egg and egg white in a mixing bowl. Add the cooled sweet potato puree, granulated and brown sugars, apple butter (or fruit puree fat replacement), vanilla, salt, cinnamon and nutmeg. Gently whisk in evaporated milk.
  4. Divide mixture among eight 4-ounce (1/2-cup) ramekins. Place the ramekins in a shallow roasting pan and pour in enough hot water to come halfway up the sides of ramekins. Bake until the puddings are set, 35 to 40 minutes. A knife inserted in the center of each pudding should come out clean.
  5. Let the puddings cool slightly. Sprinkle with pistachios. Serve warm.
     

 

Variation

Substitute one 15-ounce can plain pumpkin puree for the sweet potatoes.

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

 

From www.eatingwell.com with permission. © 2009 EatingWell Inc.

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