Sweet Potato Pudding

Cooking spray
1¹⁄³ cups mashed, cooked sweet potato
½ cup sugar
2 teaspoons ground cinnamon
2 teaspoons grated orange rind
1 teaspoon salt (omit if on a low-sodium diet)
1 teaspoon ground gingerroot 
½ teaspoon ground cloves 
¹⁄³ cup egg substitute 
16 ounces evaporated skim milk  

Preheat oven to 375°F. Coat a 2-quart casserole dish with cooking spray.
In a large bowl, combine sweet potato, sugar, cinnamon, orange rind, salt, gingerroot, cloves, and egg substitute. Beat with an electric mixer at medium speed until smooth. Add milk; mix well. Pour mixture into the casserole dish, and bake for 1 hour, or until a knife inserted near the center comes out clean.
(For individual servings, pour ²⁄³ cup of the potato mixture into each of four custard cups. Bake for 40 minutes, or until a knife inserted near the center comes out clean.) Allow pudding to cool. Cover and refrigerate for 2 hours before serving.
Makes 4 servings.