Baked Sweet Potato Custard Recipes

SWEET POTATO CUSTARD

Steps:

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

SWEET POTATO CUSTARD

Steps:

• Mix together mashed cooked sweet potato and banana.
• Stir in milk, blending well.
• Add brown sugar, egg yolks and salt, mixing well.
• Transfer mixture to a lightly greased 1 quart pan/casserole.
• Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
• Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.

SWEET POTATO CUSTARD

Steps:

• 1. Preheat oven to 400°F. Bake potatoes, until soft, about 45 minutes. Cool completely.
• 2. Remove potato pulp from skin, and place in a medium bowl. Add sugar and juices. Beat with electric mixer or whisk, until sugar is dissolved and potatoes are light. Fold in yogurt.
• 3. Transfer mixture to custard cups. Refrigerate, until cold, 1 hour. Makes 4 servings. Nutrition: 189 cal, 4.4 g fat (.5 g sat), 3 mg chol, 50 mg sod, 3.7 g fiber.