Sweet Potato Pudding

Place the sweet potato in a pressure cooker, cover with water, seal and bring to a boil

Reduce heat and cook for 15 minutes

Disconnect, wait for the pressure to release and unseal

If the sweet potato is not tender, place it back on the stovetop with the pot still sealed

Drain, peel, puree in a blender and reserve

Preheat the oven to 350°F (medium)

Grease an 18cm diameter by 6cm high ring mold with butter and reserve

In a medium saucepan, combine water and sugar and bring to a boil over high heat, stirring constantly

Reduce heat and cook until the mixture reaches a soft-ball stage (test by drizzling the warm syrup between your thumb and index finger; if it forms a thread that breaks easily, it's ready)

Remove from heat and transfer to a bowl

Add sweet potato puree and remaining ingredients and mix until smooth

Transfer to prepared ring mold and place in a hot water bath (do not put in the oven, instead place the pan with hot water on the bottom rack of the oven and the ring mold on top)

Bake for about 50 minutes or until a knife inserted near the edge comes out clean

Remove from heat, let cool and unmold

Wait for it to cool completely before serving

188 calories per serving