Sweet Potato Custard

Sweet Potato Custard

4.1 of 5 (97)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 1.8 g
  • Cholesterol: 62.5 mg
  • Sodium: 253.8 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Sweet Potato Custard calories by ingredient


An interesting but tasty dessert, perfect for a cool evening. An interesting but tasty dessert, perfect for a cool evening.
Number of Servings: 1


    1 cup cooked sweet potatoes, mashed

    1/2 cup mashed banana (1 medium)

    1 cup evaporated 1% milk

    2 tablespoons packed brown sugar

    2 egg yolks, beaten

    1/2 teaspoon salt

    1/4 cup raisins

    1 tablespoon sugar

    1 teaspoon ground cinnamon


Try it garnished with pecans or walnuts!


1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.

2. Transfer mixture to a non-stick one quart casserole pan (or light oily pan).

3. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture.

4. Bake in a preheated 300 F oven for 45-50 minutes or until knife inserted near the center comes out clean.

Serves 6.

Reprinted with permission by Public Health Seattle & King County

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    25 of 41 people found this review helpful
    So many comments by people who have not made or eaten. I don't find that very helpful. - 3/25/09

  • no profile photo

    21 of 22 people found this review helpful
    wonderful..and for those who needed to know portion size...1/2 cup per person...thank you for this one.. - 4/17/09

  • no profile photo

    20 of 20 people found this review helpful
    Very very good. I thought it was going to taste like a pumpkin custard, but it had its own distinctive flavor. - 3/25/09

  • no profile photo

    19 of 21 people found this review helpful
    I added cinnamon and clove to the batter. I also used currants though if I make this again, I would try cranberries. I didn't find it dry but only baked it for 30 minutes. If you shake the pan and it doesn't jiggle, it's cooked. - 3/29/08

  • no profile photo

    17 of 19 people found this review helpful
    I eliminated the raisins, added sugar and cinn to custard. I cooked in custard dishes in a hot water bath for about 20-25 min. Creamy and delicious! You would never know this is "diet" food. Yum! - 3/16/07