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This is my alteration of Sweet Potato Custard. The main difference is no sugar. I also was not concerned with it being low-fat, so I used whole eggs and milk. It's a lovely custard to bake on it's own or in a pie shell. Preparation time includes baking the sweet potatoes and simmering the dates.
Units: US | Metric
Serving Size: 1 (135 g)
Servings Per Recipe: 6
The following items or measurements are not included: