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Sweet Potato Pudding

For a quick and nutritious breakfast, this sweet potato pudding is the perfect choice. Sweet potatoes are an excellent source of fiber, which will keep you full throughout the morning.


Makes about 3, 1/2-cup servings

1/3 cup rolled oats 
1/2 cup soy- or rice milk 
1 cup cooked sweet potato or yam 
1 tablespoon maple syrup 
1/4 teaspoon cinnamon


Combine all ingredients together in a blender and blend until smooth.

Per serving (1/2 cup): 151 calories; 1.4 g fat; 0.2 g saturated fat; 8.2% calories from fat; 0 mg cholesterol; 4.6 g protein; 31.1 g carbohydrates; 12.4 g sugar; 4.2 g fiber; 55 mg sodium; 94 mg calcium; 1.5 mg iron; 16.8 mg vitamin C; 9783 mcg beta-carotene; 0.8 mg vitamin E

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

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{ 1 comment… add one }
  • Now this sounds extra delicious. I love sweet potatoes. I’ve had them in a pie and baked but never as a pudding. Can’t wait to make some and try it.

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