This recipe works well on a lunch buffet!

Sweet Potato Pudding

Ingredients

5 medium-sized sweet potatoes
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange peel
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
Whipped topping

Directions

~Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.

~Cut potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange peel, pumpkin pie spice, vanilla, and salt until blended.

~Transfer to a 1-1/2 quart baking dish coated with cooking spray. Cover and bake at 350° for about 1-1/2 hours or just until top is set.

~Cool on a wire rack for one hour. Refrigerate for at least two hours.