Sweet Potato Custard
Find a Conversation
Sweet Potato Custard
| Wed, 09-26-2007 - 7:47am |
Sweet Potato Custard
Serves: 6
An interesting but tasty dessert!
INGREDIENTS
1 cup cooked sweet potatoes, mashed
1/2 cup mashed banana (1 medium)
1 cup evaporated skim milk
2 tablespoons packed brown sugar (use substitute)
2 egg yolks, beaten
1/2 teaspoon salt
1 tablespoon sugar substitute
1 teaspoon ground cinnamon
DIRECTIONS
1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.
2. Transfer mixture to a non-stick one quart casserole pan (or light oily pan).
3. Combine sugar and cinnamon; sprinkle over top of sweet potato mixture.
4. Bake in a preheated 300° F oven for 45-50 minutes or until knife inserted near the center comes out clean.
Serves: 6
An interesting but tasty dessert!
INGREDIENTS
1 cup cooked sweet potatoes, mashed
1/2 cup mashed banana (1 medium)
1 cup evaporated skim milk
2 tablespoons packed brown sugar (use substitute)
2 egg yolks, beaten
1/2 teaspoon salt
1 tablespoon sugar substitute
1 teaspoon ground cinnamon DIRECTIONS
1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.
2. Transfer mixture to a non-stick one quart casserole pan (or light oily pan).
3. Combine sugar and cinnamon; sprinkle over top of sweet potato mixture.
4. Bake in a preheated 300° F oven for 45-50 minutes or until knife inserted near the center comes out clean.



Pages
If anybody tries this, please please post a review.
Hi Cathy - so should this count as sweet treat rather than starch/grain serving?
Deb - I haven't tried this recipe, but here is the pie I made for last year's holidays -- no one knew it was "diet"
DOUBLE LAYER PUMPKIN PIE (PHASE 2)
Prepare Pecan Pie Crust or Oat Pecan Pie Crust recipe.
4 oz. Lite Cream Cheese, softened
1 Tbsp. skim milk
1 Tbsp. Splenda
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, divided
1 cup skim milk
1 can (15 oz.) pure pumpkin
2 pkg. (4-serving size each) Vanilla sugar-free instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 Tbsp. milk and Splenda in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of pie crust. POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
PECAN PIE CRUST (ALL PHASES)
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I use Splenda)
Grind pecans to a pretty fine consistency (I use my blender). Combine all ingredients. Spray pie plate with canola oil spray. Press mixture into bottom and sides of 8"- 9" pie plate. Bake at 350 degrees for 10 minutes. Cool. Fill with your favorite pie filling, such as sugar-free fat-free Jell-O pudding & pie filling (Phase 2).
OAT PECAN PIE CRUST (PHASE 2)
1 cup old-fashioned oats
1/4 cup whole wheat flour
1/4 cup ground pecans
2 T. Splenda or brown sugar substitute
1/8 teaspoon salt
3 T. canola oil
1 T. water
Preheat oven to 425 degrees. Combine oats, flour, pecans, sugar substitute, and salt together in mixing bowl. In separate bowl, whisk together oil and water. Add oil mixture to dry ingredients and mix well. If necessary, add a little more water to hold mixture together. Press into a 9-inch pie pan and bake for 8 to 10 minutes, or until lightly browned.
Thanks for the recipe!
I made something similar to this last Thanksgiving, except it was a side dish and not a dessert. The recipe is almost exactly the same except no banana or eggs. It turned out pretty well. Since it was just for Pete and I, we had a TON leftover, and he managed to eat most of it with 3 or 4 days because he loved it. I thought they were good, but think I might prefer to just have plain baked sweet potatoes. I'm kind of interested in the reviews this recipe gets.
And I really want to make that cream cheese pumpkin pie recipe! That sounds SO good! I'm definitely making that for Thanksgiving, and maybe sooner if I have the time!
I honestly do not remember which crust I used -- I've slept since then. :)
Erica,
I wouldn't necessarily count this as a sweet treat.
Great!
Pages