Sweet Potato Custard

Sweet Potato Custard Recipe

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Sharon Colyer


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 vote

10 Min
45 Min


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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

How to Make Sweet Potato Custard


  • 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.

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