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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 400°F. Bake potatoes, until soft, about 45 minutes. Cool completely.
2Remove 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.
3Transfer 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