Sweet Potato Pudding — a Wok Recipe

“Cooking here for two I halved the recipe preparing it in a small casserole dish in a small wok.Since I did not have whole milk, I choose to use evaporated skim milk which seemed to be a better fit in trying to create the custard texture of this pudding. Having now enjoyed the velvet texture, certain this was a good decision.Also used Splenda rather than sugar to trim a few calories. The spices here were just perfect – full of good flavor and taste but not to much — and complemented both the sweetness of the potatoes and creaminess of the custard. I did think it was a touch too sweet but not certain if that was a result of using Splenda or just a matter of taste, but would probably cut it back by a quarter next time.(Not a fan of candied yamsas a point of reference.) As suggested, we let this sit for 5 minutes before serving but it just got even better as it sat longer and was just delicious at room temperature.I will certainly make this again as it was so easy to put together and near impossible to goof with.”