SWEET POTATO CHARLOTTE PUDDING

Adapted from Omar’s Mom’s Egyptian Recipe

            2 pounds sweet potatoes, peeled
            12-ounce can fat-free evaporated skimmed milk
            3 tablespoons Splenda Granular sugar
            ½ cup dark chocolate chips
            ½ cup raisins
            1 tablespoon unsalted butter
            1 teaspoon pure vanilla

            Optional
                  Whipped cream
                  Sliced almonds

Serves 6

Boil sweet potatoes and cook until soft, drain then pureé in food processor.

Meanwhile, scald milk. Add sugar, chocolate chips, and raisins while stirring until chips melt. Then add sweet potato pureé stir, and continue cooking until thickened; add butter. Remove from heat, stir in vanilla. Serve chilled.

Garnish with whipped cream and almonds, if desired.