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An original recipe by Marianne Langan prepared specifically for The North Carolina SweetPotato Commission.

Chocolate Pudding Surprise

8 ounces cooked SweetPotatoes (about 1 cup)

4 ounces reduced-fat cream cheese (not non-fat)

1/2 cup low-fat vanilla yogurt

1/4 cup packed brown sugar

1/2 cup chocolate syrup

1. Place SweetPotatoes in food processor and blend. Add remaining ingredients and blend until smooth and creamy. Spoon into dessert dishes. If desired, garnish with non-dairy whipped topping and crumbled chocolate creme filled sandwich cookies.

Makes 4 servings.

Calories 277 kcal, Vitamin A 9,796 IU, Protein 6 gm, Potassium 348 mg, Fat 6 gm, Sodium 227 mg,
Carbohydrates 55 gm, Thiamin .03 mg, Calcium 117 mg, Riboflavin .2 mg, Phosphorus 105 mg, Niacin .5 mg, Iron 1.4 mg, Vitamin C 9.9 mg, Saturated Fat 3.4 gm, Monounsaturated Fat .19 gm, Polyunsaturated Fat .09 gm, Cholesterol 16.4 mg.

Recipe provided courtesy of North Carolina Sweetpotato Commission.

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