Real Recipes From Real Home Cooks ®

sweet potato custard

★★★★★ 1
a recipe by
Sharon Colyer
Louisville, KY

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.

★★★★★ 1
serves 4
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For sweet potato custard

  • prep time, does not include refrigeration time
  • 4 md
    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

How To Make sweet potato custard

  • 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.