Sweet Potato Custard No Sugar Recipes

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SWEET POTATO CUSTARD



Sweet Potato Custard image

This is a sweet, warm, yummy custard that will get even the pickiest of eaters eating their sweet potatoes and is so simple to prepare!

Provided by Kanutell

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup sweet potato, mashed
1/2 cup banana, mashed
1 cup evaporated milk
2 tablespoons brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 cup raisins (optional)

Steps:

  • Mix together mashed cooked sweet potato and banana.
  • Stir in milk, blending well.
  • Add brown sugar, egg yolks and salt, mixing well.
  • Transfer mixture to a lightly greased 1 quart pan/casserole.
  • Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
  • Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.

Nutrition Facts : Calories 129.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 75.1, Sodium 255, Carbohydrate 18.6, Fiber 1.2, Sugar 9, Protein 4.2

SWEET POTATO CUSTARD



Sweet Potato Custard image

Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup sweet potato, cooked, mashed
1/2 cup banana, mashed
1 cup evaporated skim milk
2 tablespoons brown sugar, packed
2 egg yolks, beaten (or 1/3 cup egg substitute)
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1 teaspoon ground cinnamon
nonstick cooking spray, as needed

Steps:

  • Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
  • In a medium bowl, stir together sweet potato and banana; add milk blending well.
  • Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
  • Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
  • Bake 40 to 45 minutes or until knife inserted near center comes out clean.

Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7

SUGAR FREE SWEET POTATO CUSTARD/PIE FILLING II



Sugar Free Sweet Potato Custard/Pie Filling II image

In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, www.splenda.com of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired

Provided by dcwang wang

Categories     Pie

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg
166 g mashed sweet potato
3/4 cup Splenda granular
16 g granulated sugar or 16 g brown sugar
4 tablespoons evaporated milk or 4 tablespoons evaporated soymilk
1/2 teaspoon vanilla extract (optional)

Steps:

  • Stir Splenda and sugar into mashed sweet potato.
  • Add evaporated milk/soymilk and vanilla extract.
  • Beat egg in separated bowl and add to sweet potato/milk mixture.
  • Pour mixture into creme brulee/custard dishes.
  • Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
  • Adjust baking temperature and time.

Nutrition Facts : Calories 142.5, Fat 5, SaturatedFat 2.2, Cholesterol 114.9, Sodium 90.8, Carbohydrate 18.2, Fiber 2.1, Sugar 5.1, Protein 6.4

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