Sweet Potato Pudding
You can use sweet potatoes or yams in this beta-carotene filled breakfast.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Featured Partners
Makes 1 1/2 cups
1/3 cup rolled oats*
1/2 cup fortified non-dairy milk
1 cup cooked sweet potato or yam
1 T maple syrup
1/4 tsp cinnamon
PER SERVING: 135 calories; 2.7 g fat; 0.4 g saturated fat; 18.1% calories from fat; 0 mg cholesterol; 5.5 g protein; 24 g carbohydrates; 2.3 g sugar; 4.4 g fiber; 164 mg sodium; 57 mg calcium; 1.8 mg iron; 26 mg vitamin C; 351 mcg beta carotene; 0.7 mg vitamin E
Methods/steps
Combine all of the ingredients in a blender and blend until smooth.
Additional Tips
Garnish with toasted pecans.
*Use gluten free oats if sensitive to gluten.
To view all of the current Food for Life Cooking and Nutrition Class locations, please visit:
http://www.cancerproject.org/classes
http://www.cancerproject.org/classes
Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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