Sweet Potato Custard

iVillage Member
Registered: 04-01-2004
Sweet Potato Custard
11
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.

Photo Sharing and Video Hosting at Photobucket

 

Photobucket

Pages

iVillage Member
Registered: 03-26-2003
Wed, 09-26-2007 - 9:32am
Mmmm, I bet this would be really good with pumpkin as well.
Photobucket - Video and Image Hosting
South Beach siggy
iVillage Member
Registered: 06-18-2006
Wed, 09-26-2007 - 10:10am

If anybody tries this, please please post a review.

 
iVillage Member
Registered: 06-25-2001
Wed, 09-26-2007 - 10:31am

Hi Cathy - so should this count as sweet treat rather than starch/grain serving?


 

Photobucket

 

iVillage Member
Registered: 05-08-2006
Wed, 09-26-2007 - 12:59pm

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.

Photobucket
iVillage Member
Registered: 06-18-2006
Wed, 09-26-2007 - 1:20pm

Thanks for the recipe!

 
iVillage Member
Registered: 06-20-2007
Wed, 09-26-2007 - 2:17pm

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!


Photobucket
iVillage Member
Registered: 08-03-2007
Wed, 09-26-2007 - 2:22pm
Seriously, reading your recipe almost made me drool. I'm not a huge fan of any recipe that has lots of splenda in it because I think the taste is weird. This doesn't have much. I can't wait to try this!!!
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 05-08-2006
Wed, 09-26-2007 - 6:09pm

I honestly do not remember which crust I used -- I've slept since then. :)

Photobucket
iVillage Member
Registered: 04-01-2004
Wed, 09-26-2007 - 6:32pm

Erica,


I wouldn't necessarily count this as a sweet treat.

Photobucket
iVillage Member
Registered: 06-25-2001
Thu, 09-27-2007 - 10:11am

Great!

 

Photobucket

 

Pages