Sweet Potato Custard No Sugar Recipes

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FLUFFY SWEET POTATO CUSTARD PIE

My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 pies (8 servings each).

Number Of Ingredients 9



Fluffy Sweet Potato Custard Pie image

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

Pastry for two single-crust pies (9 inches)
2 cups mashed cooked sweet potatoes (about 2 medium)
1/2 cup butter, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
6 large eggs, separated
1 cup whole milk

SWEET POTATO CUSTARD (NO SUGAR)

This is my alteration of Recipe #117205. The main difference is no sugar. I also was not concerned with it being low-fat, so I used whole eggs and milk. It's a lovely custard to bake on it's own or in a pie shell. Preparation time includes baking the sweet potatoes and simmering the dates.

Provided by Aimee88

Categories     < 4 Hours

Time 1h35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10



Sweet Potato Custard (No Sugar) image

Steps:

  • Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
  • In a mixing bowl, whisk the eggs and then add the molasses.
  • Add the sieved dates, mashed sweet potato and banana and combine well.
  • Stir in milk and spices.
  • Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.

Nutrition Facts : Calories 157.5, Fat 3.3, SaturatedFat 1.5, Cholesterol 76.2, Sodium 58.9, Carbohydrate 29.6, Fiber 2.8, Sugar 19, Protein 4.4

120 g dates
100 ml water
2 eggs
2 tablespoons molasses
1 cup sweet potato, cooked and mashed
1/2 cup banana, mashed
1 cup milk
1 teaspoon cinnamon
1 teaspoon mixed spice
1 dash nutmeg

SUGAR FREE SWEET POTATO CUSTARD/PIE FILLING II

In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, www.splenda.com of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired

Provided by dcwang wang

Categories     Pie

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 6



Sugar Free Sweet Potato Custard/Pie Filling II image

Steps:

  • Stir Splenda and sugar into mashed sweet potato.
  • Add evaporated milk/soymilk and vanilla extract.
  • Beat egg in separated bowl and add to sweet potato/milk mixture.
  • Pour mixture into creme brulee/custard dishes.
  • Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
  • Adjust baking temperature and time.

Nutrition Facts : Calories 142.5, Fat 5, SaturatedFat 2.2, Cholesterol 114.9, Sodium 90.8, Carbohydrate 18.2, Fiber 2.1, Sugar 5.1, Protein 6.4

1 egg
166 g mashed sweet potato
3/4 cup Splenda granular
16 g granulated sugar or 16 g brown sugar
4 tablespoons evaporated milk or 4 tablespoons evaporated soymilk
1/2 teaspoon vanilla extract (optional)

SWEET POTATO CUSTARD

Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10



Sweet Potato Custard image

Steps:

  • Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
  • In a medium bowl, stir together sweet potato and banana; add milk blending well.
  • Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
  • Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
  • Bake 40 to 45 minutes or until knife inserted near center comes out clean.

Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7

1 cup sweet potato, cooked, mashed
1/2 cup banana, mashed
1 cup evaporated skim milk
2 tablespoons brown sugar, packed
2 egg yolks, beaten (or 1/3 cup egg substitute)
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1 teaspoon ground cinnamon
nonstick cooking spray, as needed

SWEET POTATO CUSTARD

This is a sweet, warm, yummy custard that will get even the pickiest of eaters eating their sweet potatoes and is so simple to prepare!

Provided by Kanutell

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9



Sweet Potato Custard image

Steps:

  • Mix together mashed cooked sweet potato and banana.
  • Stir in milk, blending well.
  • Add brown sugar, egg yolks and salt, mixing well.
  • Transfer mixture to a lightly greased 1 quart pan/casserole.
  • Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
  • Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.

Nutrition Facts : Calories 129.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 75.1, Sodium 255, Carbohydrate 18.6, Fiber 1.2, Sugar 9, Protein 4.2

1 cup sweet potato, mashed
1/2 cup banana, mashed
1 cup evaporated milk
2 tablespoons brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 cup raisins (optional)

SUGAR-FREE CANDIED SWEET POTATOES

If you like the sugary flavor of candied yams you will love these sugar-free sweet potatoes. I have not found anyone who doesn't just love the flavor.

Provided by Carla

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 4



Sugar-Free Candied Sweet Potatoes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
  • Place sweet potatoes into the prepared dish. Layer apples on top, followed by pineapple with can juices.
  • Bake in the preheated oven until potatoes are soft, 30 to 45 minutes.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 46.5 g, Fat 0.3 g, Fiber 6.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 84.7 mg, Sugar 19.3 g

nonstick cooking spray
2 large sweet potatoes, peeled and cubed into 2-inch pieces
2 large sweet apples - peeled, cored, and sliced thin
2 (8 ounce) cans no-sugar-added crushed pineapple

SWEET POTATO CUSTARD PIE

I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14



Sweet Potato Custard Pie image

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
1/2 cup whipping topping

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