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Sweet Potato Pudding Cups

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Betty Crocker Kitchens
Updated Jan 29, 2010
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Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.

Sweet Potato Pudding Cups

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 can (23 oz) sweet potatoes in syrup, drained
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 tablespoons chopped pecans
  • Sweetened whipped cream, if desired

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
  • Step 
    2
    In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
  • Step 
    3
    In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. 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.
  • Step 
    4
    Bake 30 minutes. Sprinkle tops of puddings with pecans. 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

370 Calories
10g Total Fat
9g Protein
60g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
370
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
420mg
18%
Potassium
540mg
16%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
13%
Sugars
44g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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