Sweet Bean Pudding

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • 1 can (15 oz) navy beans , or pinto beans, rinsed and drained
  • 1 Cup canned sweet potatoes , or mashed, cooked sweet potatoes
  • 1/2 Cup brown sugar
  • 2 eggs
  • 2 Tbsp butter or margarine, melted
  • 4 Fl Oz skim milk
  • 1 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 7/8 pinch salt
  • strip orange rinds , from half an orange, grated
  • 3 Tbsp brown sugar
  • 3 Tbsp chopped pecans
Process beans, sweet potatoes, initial brown sugar, and eggs in food processor or blender until smooth; add remaining ingredients, except the remaining brown sugar and pecans, and process until well blended.

Spoon mixture into lightly greased one-quart casserole; sprinkle with remaining brown sugar and pecans.

Bake, uncovered, at 350 ℉ until browned and puffed, about 1 hour.
Calories
210 Cal
Fat
6.9 g
Carbs
31 g
Protein
6.8 g
Fiber
3.7 g
Sugar
18 g
Cholesterol
62 mg
Sodium
410 mg


Nutrients

Fiber     3.7 g
Fat     6.9 g
Sugar     18 g
Carbs     31 g
Protein     6.8 g
Calories     210 Cal

Fats

Fat, Poly     1.1 g
Fat, Mono     2.5 g
Fat, Sat     2.6 g
Fat, Trans     0.1 g
Fat, Percent     30 %

Vitamins

Vitamin, K     3.2 mcg     2.7 %
Vitamin, A     2300 IU     78 %
Vitamin, B12     0.2 mcg     8.5 %
Niacin     0.5 mg     2.9 %
Riboflavin     0.1 mg     11 %
Vitamin, C     3.5 mg     3.9 %
Vitamin, D     13 IU     2.2 %
Vitamin, B6     0.1 mg     6.6 %
Vitamin, E     1 mg     6.5 %
Panto, Acid     0.4 mg     8.7 %
Choline     51 mg     9.3 %
Thiamin     0.1 mg     9.5 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     190 mg     27 %
Magnesium     37 mg     8.9 %
Copper     0.2 mcg     21 %
Fluoride     1.6 mcg     39 %
Zinc     0.8 mg     7.4 %
Cholesterol     62 mg     0.3 %
Sodium     410 mg     27 %
Selenium     7.5 mcg     14 %
Manganese     0.5 mg     7.5 %
Potassium     280 mg     6 %
Iron     1.7 mg     21 %