Sugar Free Sweet Potato Custard/Pie Filling II

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READY IN: 1hr 35mins
Recipe by dcwang wang

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, 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


  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.

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