Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet Potato Custard Recipe
    Lost? Site Map

    Sweet Potato Custard

    Sweet Potato Custard. Photo by PaulaG

    1/1 Photo of Sweet Potato Custard

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Barb Gertz's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
    2. 2
      In a medium bowl, stir together sweet potato and banana; add milk blending well.
    3. 3
      Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
    4. 4
      Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
    5. 5
      Bake 40 to 45 minutes or until knife inserted near center comes out clean.

    Ratings & Reviews:

    • on March 03, 2009

      55

      Yum! What more can I say? We all enjoyed these (made 6 individual custard pots) - although I much prefered it cold, the 'boys' liked it hot & cold! I used a whole egg, 2 tabs sugar (brown sugar/splenda mix), and will definately be making these again! Thanks Barb!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2008

      55

      I am familiar with this recipe from the New York Times Natural Foods Cookbook, 1971 (minus the sugar and egg substitute options, of course). It is a good one! To my taste, the banana and potato are plenty sweet and tasty, so I don't normally add sugar, cinammon, or the raisins. I often substitue one whole egg for the two yolks, for convenience. Any form of milk seems to work fine (such as regular skim or whole). This can be made as one large casserole or individual servings; either way, it reheats well after being refrigerated.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2007

      55

      Delicious!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Sweet Potato Custard

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 124.4
     
    Calories from Fat 13
    11%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 64.6 mg
    21%
    Sodium 260.1 mg
    10%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 17.4 g
    69%
    Protein 4.7 g
    9%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites