Sweet Potato Custard Recipe

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Sweet Potato Custard

Sharon Colyer

By
@Cmom02

This recipe comes from The Miracle Nutrient Cookbook authored by Tamara Holt and Maureen Callahan, M.S., R.D. I think this recipe will have to be doubled, as I will want to enjoy it more often! So healthy too!

Prep time, does not include refrigeration time.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

prep time, does not include refrigeration time
4 medium
sweet potatoes (6 oz. each)
2 Tbsp
light brown sugar (packed)*
1/4 c
orange juice, fresh or from concentrate
4 tsp
fresh lemon juice
3/4 c
plain low-fat yogurt
*diabetics use a brown sugar substitute, if needed

Directions Step-By-Step

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.

About this Recipe