Sugar Free Sweet Potato Custard/Pie Filling II

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

• Ready In: 1 hr 35 mins
• Serves: 2

Ingredients

• 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)

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.