Sugar Free Sweet Potato Custard/Pie Filling II

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

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

Ingredients Nutrition

Directions

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