Sugar Free Sweet Potato Custard/Pie Filling II

Recipe by dcwang wang
READY IN: 1hr 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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