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: 10-04-2006
Thu, 09-27-2007 - 4:30pm

My suggestion for a pie for the holidays - compromise and make it sugar-free but use a regular crust. This is what I do for company. No one notices/cares about the splenda, but when I start messing with the crust - they get testy. Regular pumpkin pie filling is very SBD-friendly (pumpkin, evaporated milk, eggs, spices) as long as you sub the sugar. Then with my piece I just eat the filling w/some cool whip and leave the crust.

















belizesig1
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1">


Pages