Rachael Ray's Sweet Potato Custard Recipe

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Rachael Ray's Sweet Potato Custard
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Ingredients:

  • 4 large eggs
  • 2 cups nonfat milk
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp pepper (optional)
  • 1/2 cup maple syrup

Directions:

  1. Preheat oven to 300°F.
  2. Cut potatoes into quarters and place in saucepan.
  3. Cover with water and boil about 20 minutes. The skins will peel off easily.
  4. Drain potatoes; mash in pan.
  5. Place the rest of the ingredients in blender and process until smooth and well blended.
  6. Add potatoes and process until smooth.
  7. Pour into greased 2 quart dish.
  8. Bake 50 minutes or until set but still jiggly in the center. Top with brown sugar and drizzle it with maple syrup.
  9. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.67 Kcal (1301 kJ)
Calories from fat 22.96 Kcal
% Daily Value*
Total Fat 2.55g 4%
Cholesterol 94.23mg 31%
Sodium 424.37mg 18%
Potassium 591.93mg 13%
Total Carbs 66.24g 22%
Sugars 47.7g 191%
Dietary Fiber 3.45g 14%
Protein 7.37g 15%
Vitamin C 2.3mg 4%
Vitamin A 1.1mg 38%
Iron 1.9mg 11%
Calcium 166.4mg 17%
Amount Per 100 g
Calories 125.38 Kcal (525 kJ)
Calories from fat 9.27 Kcal
% Daily Value*
Total Fat 1.03g 4%
Cholesterol 38.03mg 31%
Sodium 171.27mg 18%
Potassium 238.9mg 13%
Total Carbs 26.73g 22%
Sugars 19.25g 191%
Dietary Fiber 1.39g 14%
Protein 2.97g 15%
Vitamin C 0.9mg 4%
Vitamin A 0.5mg 38%
Iron 0.8mg 11%
Calcium 67.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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