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


  • ·
    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


  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.

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