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    You are in: Home / Recipes / Sweet Potato Pudding -- a Wok Recipe
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    Sweet Potato Pudding -- a Wok Recipe

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    • on February 25, 2007

      Cooking here for two I halved the recipe preparing it in a small casserole dish in a small wok. Since I did not have whole milk, I choose to use evaporated skim milk which seemed to be a better fit in trying to create the custard texture of this pudding. Having now enjoyed the velvet texture, certain this was a good decision. Also used Splenda rather than sugar to trim a few calories. The spices here were just perfect - full of good flavor and taste but not to much -- and complemented both the sweetness of the potatoes and creaminess of the custard. I did think it was a touch too sweet but not certain if that was a result of using Splenda or just a matter of taste, but would probably cut it back by a quarter next time. (Not a fan of candied yams as a point of reference.) As suggested, we let this sit for 5 minutes before serving but it just got even better as it sat longer and was just delicious at room temperature. I will certainly make this again as it was so easy to put together and near impossible to goof with.

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    Nutritional Facts for Sweet Potato Pudding -- a Wok Recipe

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 217.7
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 1.7 g
    Cholesterol 111.4 mg
    Sodium 91.6 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 2.1 g
    Sugars 27.9 g
    Protein 5.5 g


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