Sweet Potato Spoon Custard Recipes

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.

BAKED SWEET POTATO CUSTARD

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
• Heat the milk until very hot. Set aside and keep warm.
• In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
• Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
• Heat 5 to 6 cups of water until steaming and nearly simmering.
• Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
• Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
• Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.

SWEET POTATO SPOON CUSTARD

Steps:

• Preheat the oven to 300 degrees.
• In a large bowl, combine the sweet potatoes and bananas. Add the milk and blend until smooth. Add the brown sugar, salt, egg yolks and raisins. Mix well and pour into a well-greased 1-quart casserole.
• Place the casserole in a large baking pan. Add boiling water until it reaches halfway up the side of the casserole. Bake for 45 minutes, or until the custard is firm and golden brown.

SWEET POTATO CUSTARD (NO SUGAR)

Steps:

• Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
• In a mixing bowl, whisk the eggs and then add the molasses.
• Add the sieved dates, mashed sweet potato and banana and combine well.
• Stir in milk and spices.
• Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.

THAI SWEET POTATO CUSTARD

Steps:

• Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes.
• Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean.
• Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.

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:

• 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.

SWEET POTATO CUSTARD PIE

Steps:

• Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
• Add sweet potatoes, grated just before adding to milk mixture.
• Stir in melted butter.
• Pour filling into pie shell.
• Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
• Serve slightly warm or cold.