Sweet Potato Pudding


Cooking spray 
2 large eggs 
1/4 cup honey, divided 
1/4 cup 1% low-fat milk 
1 slice whole wheat bread, crusts removed 
2 cups mashed baked peeled sweet potato 
1 teaspoon vanilla extract 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground allspice 
2 tablespoons chopped pecans 
2 tablespoons chopped crystallized ginger 
1/4 cup plain low-fat Greek-style yogurt 


1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.

2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).

3. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.