sweet potato custard

Name: Sweet Potato Custard
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: - prep time, does not include refrigeration time; 4 medium sweet potatoes (6 oz. each); 2 tablespoon(s) light brown sugar (packed)*; 1/4 cup(s) orange juice, fresh or from concentrate; 4 teaspoon(s) fresh lemon juice; 3/4 cup(s) plain low-fat yogurt; - *diabetics use a brown sugar substitute, if needed

(1 RATING)

35 Pinches

Sharon Colyer

Louisville, KY

Updated on Sep 12, 2013

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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prep time 10 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make sweet potato custard

Step 1

Preheat oven to 400°F. Bake potatoes, until soft, about 45 minutes. Cool completely.

Step 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.
Step 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.
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