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Sugar Free Sweet Potato Custard/Pie Filling II

Recipe #150005 | 1¾ hours | 15 min prep | SERVES 2 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: dcwang wang

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

Posted on: Jan 1, 2006

Print Recipe

Ingredients

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

    • Directions

    1. 1
      Stir Splenda and sugar into mashed sweet potato.
    2. 2
      Add evaporated milk/soymilk and vanilla extract.
    3. 3
      Beat egg in separated bowl and add to sweet potato/milk mixture.
    4. 4
      Pour mixture into creme brulee/custard dishes.
    5. 5
      Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
    6. 6
      Adjust baking temperature and time.

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    Nutrition Facts

    Serving Size 1 (140g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    Splenda granular

    Calories 142
    Calories from Fat 44 (31%)
    Amount Per Serving %DV
    Total Fat 5.0g 7%
    Saturated Fat 2.3g 11%
    Monounsaturated Fat 1.7g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 114mg 38%
    Sodium 90mg 3%
    Potassium 319mg 9%
    Total Carbohydrate 18.2g 6%
    Dietary Fiber 2.1g 8%
    Sugars 5.1g
    Protein 6.4g 12%
    Vitamin A 13311mcg 266%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.4mcg 6%
    Vitamin C 11mg 18%
    Vitamin E 0mcg 1%
    Calcium 117mg 11%
    Iron 1mg 6%

    detailed view...

    how is this calculated?

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