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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%
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Sugar Free Sweet Potato Custard/Pie Filling II

Recipe #150005 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dcwang wang
Jan 1, 2006

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

SERVES 2 (change servings and units)

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