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Sweet Potato Bread Pudding

Recipe courtesy of Job Corps' Top Chefs

"Job Corps' Top Chefs” was a food competition, culminating a three day summit, in support of Let’s Move!  Two teams battled head-to-head in one of three categories: side dish, entrée, and dessert. Find the chefs' "healthier" interpretation of classic dishes here.  


  • 3-4 large sweet potatoes
  • ½ stick earth balanced butter
  • 3 eggs
  • ½ cup fresh orange juice (strained from orange)
  • 4 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 cup agave nectar
  • 5 qts wheat bread
  • 1 tsp. vanilla
  • 1 cup soymilk
  • 1 cup pecans & walnuts
  • ½ cup brown sugar


Sweet Potato Bread Pudding:
1. Preheat oven to 350 degrees. Cook sweet potatoes. Add cinnamon, nutmeg, agave nectar,
orange juice, beaten eggs, butter and vanilla.

2. Once potatoes are soft & tender, break up and add pecans. Taste and adjust seasoning to

3. Cut bread into cubes, toss sweet potatoes mixture with bread. Bake for 40-45 minutes. Let
stand for 10 minutes.

1. Take the juice from the sweet potatoes and let it cool down. Add ½ cup orange juice and ½
cup soy milk.

2. Reduce down and glaze top of pudding.

3. Roast the pecans and reduce the agave nectar, dipping the pecans into the nectar, ½ cup
brown sugar.

4. Garnish with orange peels (julienne), glazed whole pecans and mint leaf.


See other recipes in this series: