Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 150.2
Total Fat 5.3 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.2 g
Cholesterol 50.3 mg
Sodium 138.1 mg
Potassium 209.5 mg
Total Carbohydrate 21.8 g
Dietary Fiber 1.1 g
Sugars 4.0 g
Protein 4.4 g
Vitamin A 69.3 %
Vitamin B-12 2.5 %
Vitamin B-6 7.0 %
Vitamin C 8.0 %
Vitamin D 1.2 %
Vitamin E 1.1 %
Calcium 10.9 %
Copper 1.6 %
Folate 2.7 %
Iron 2.5 %
Magnesium 3.9 %
Manganese 1.9 %
Niacin 1.0 %
Pantothenic Acid 4.0 %
Phosphorus 9.8 %
Riboflavin 11.0 %
Selenium 5.6 %
Thiamin 2.3 %
Zinc 2.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Sweet Potato Custard

View the full Sweet Potato Custard Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sweet Potato Custard

51 calories of Milk, canned, evaporated, (0.15 cup)

48 calories of Sweetpotato, Green Giant Candied Sweet Potatoes, (0.20 serving)

16 calories of Banana, fresh, (0.08 cup, mashed)

16 calories of Granulated Sugar, (1 tsp)

13 calories of Egg, fresh, whole, raw, (0.25 small)

5 calories of Raisins, (0.01 cup, packed)

Nutrition & Calorie Comments  

Cut down the brown sugar and eliminated the white sugar. good dessert -- or breakfast.
I made it without the raisins (lower sugar that way too!) and every time I make it it is thicker than the picture (more like a real custard). Love it!
Sugar and spices are the key.
Well it smelled great but the taste is very bland. I used egg whites 2% milk and no sugar. It was OK dish but probably won't be making it again.
I looked at this great idea but I felt the sugar was too high for me.I am diabetic, Thanks for the great I only used 1 tbs Brown sugar. I used a single egg to keep Cholesterol down. No salt or topping and it was great will make it often. I am doing the math. It might get to four servings. Thanks!!
very good and easy to make. I made mine with egg whites, a little less condensed milk (and made mine with powdered milk and water), a little less sugar (omitted the white sugar on top), added more cinnamon and vanilla - yum! husband couldn't believe there was potato in it!
yeah ,less evaporated skim milk, no sugar, sweet potatoes and banana have enough natural sugar
I made this tonight for dessert. It is awesome. I will be making this again. I put a litle fat free cool whip on top and had it with vanilla spice dessert tea. Next time I may add some walnuts to it but it was excellent as is. Thanks for a great recipe.
No sugar, except tablespoon on the top mixed with sliced almonds and cinnamon and some cake spice, and 1 tsp ground flax. I used Almond milk and betterN'Eggs. No salt, or raisins either. It was a little too plain, so I topped it off with some cool whip free to make up for it. THen ate too much!
This Southern gal loves sweet potato pie so naturally she loved this. Next time will add a teaspoon of lemon extract, leave out the white sugar and raisins.
Love sweet potatoes AND pumpkin both. Used 1/2 the sugar and no salt. Added a dash of nutmeg and mixed the spices in potato mixture--not on top; sprinkled finely chopped pecans and craisins on top. Added dash of nutmeg and cloves to pumpkin mixture with walnuts on top. Either way, it's delicious.
Tried w/ egg substitute and a little less 2% milk (forgot to buy evap. :) It has potential, but seemed bland to me. Next time, I think I'll add more cinnamon and mix it in directly. It was good reheated with extra cinnamon and a little bit of smart balance or neufatchel(?) cheese mixed in.
This was a little too good! Even though I skipped the sugar on top and did less brown sugar. I wanted to eat the whole thing!
This is alright but there are better custards and better foods out there to use my calories on.
I made this without the raisins, sugar, and cinnamon on top. It made an excellent side dish.
This sounds so good and lots of vitamin A. I printed the recipe for future use. Thanks
I used 1 Tbsp of dark brown sugar in the custard and 1 Tbsp of same in the topping, instead of white sugar. I also increased both the sweet potato and banana amounts, and used two whole eggs. I served it with plain yogurt on top. Interesting taste. I don't know if I'll make it again or not.
My grandkids love it more than their mom's SP & Marshmellows. Instead of Brown sugar I used 1 Tbsp Bakeing Splenda, 1 Tbsp of Black Strap Molasses, & 1 tsp of Knox gelatin.
I'm eating it right now. I left out the brown sugar and added one little packet of stevia and 3/4c. of soy milk and it was perfect. I used egg white only . I added half the raisins and a little cinnamon on top. It is delicious.
Very good! Because my husband is a dibetic I used Splenda white and brown sugar.
Sounds great. I can't wait to try it, especially using the suggestions from others. Will use pecans instead of the raisins and skip the sugar. Maybe use the pumpkin pie spice instead of the ginger. mmmm
I liked this a lot, but felt it was a little too sweet. If I make it again I will cut out the brown sugar. Makes a good dessert, even though it is sweet potato.