No doubt about this sweet potato pudding. Made with pumpkin, flaked coconut and marshmallows, it'll be a sweet surprise for your family.
What You Need
Original recipe yields 12 servings
2 cups mashed sweet potatoes
1 can (15 oz.) pumpkin
1/2 cup flour
1/4 cup sugar
2 tsp. ground cinnamon
3/4 tsp. ground cloves
4 egg s
1 cup canned unsweetened coconut milk
3 cups JET-PUFFED Miniature Marshmallows
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Heat oven to 350ºF.
Mix all ingredients except marshmallows and coconut until blended; spoon into 2-qt. casserole sprayed with cooking spray.
Bake 45 min. or until heated through.
Heat broiler. Top casserole with marshmallows. Broil, 6 inches from heat, 1 to 2 min. or until golden brown. Sprinkle with coconut. Serve warm.
Pudding ingredients can be mixed in advance and spooned into casserole dish. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, 1 hour or until heated through. Top with marshmallows. Broil as directed; sprinkle with toasted coconut.
About this Dish
This Puerto Rican dessert is traditionally served during the holiday season.
You will need to cook about 1 lb. sweet potatoes to get the 2 cups mashed potatoes needed to make this recipe.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.