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Sweet Potato Custard

Ingredients
  Sweet potatoes 1 1⁄2 Pound
  Salt 1 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Grated lemon rind 1 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , lightly beaten
Directions

Wash sweet potatoes and cook with salt and boiling water until tender.
Drain, peel, and mash while hot.
Add remaining ingredients.
Pour into a buttered 1-quart casserole.
Bake in a preheated slow oven (300°F.) for 1 1/2 hours, or until a knife inserted into center comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1626 Calories from Fat 601

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 39.1 g195.7%

Trans Fat 0 g

Cholesterol 577.8 mg192.6%

Sodium 2607.7 mg108.7%

Total Carbohydrates 230 g76.5%

Dietary Fiber 24.5 g98.2%

Sugars 114.9 g

Protein 35 g70.5%

Vitamin A 1975.6% Vitamin C 43.9%

Calcium 72.9% Iron 37.8%

*Based on a 2000 Calorie diet

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Sweet Potato Custard Recipe