Sweet Potato/Pumpkin Custard (South Beach)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 3.8 g
  • Cholesterol: 124.7 mg
  • Sodium: 361.2 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Sweet Potato/Pumpkin Custard (South Beach) calories by ingredient


Very tasty. I top with cool whip and add the calories. Very tasty. I top with cool whip and add the calories.
Number of Servings: 12


    2 medium sweet potatoes (cooked, cooled and mashed to make 1 1/2 cup; I put in food processer for smoother texture)
    1 1/2 cups pumpkin (canned or cooked, cooled and mashed)
    8 eggs or egg substitute
    1 cup sugar
    3 tsp. brown sugar
    1 1/3 cup fat free half and half
    1 tsp salt
    2 tsp ground cinnamon
    1/4 tsp allspice
    1/4 tsp cloves


Prepare sweet potato and pumpkin to recipe-ready condition. Ingredients should be room temperature. Preheat oven to 325 degrees F.
Coat 12x9 baking dish with cooking spray.
In large bowl, stir sweet potato and pumpkin until smooth.
In separate bowl, beat eggs with sugar and brown sugar. Add half and half, salt and spices and combine (with hand mixer) until well mixed.
Add egg/half & half mixture to sweet potato mixture and stir by hand to mix lightly.
Spoon mixture into baking dish and smooth to even out. Bake 45 minutes, until browned at edges and cracking a bit. Remove from oven and cool 10 minutes before serving.
Comments: You can easily cut this recipe in half, but we make extra because it makes great leftovers. Try serving it warm with a small scoop of low carb, low fat ice cream or a dollop of Cool Whip Light for a healthy and tasty dessert.