Sweet Potato Custard (No Sugar) |
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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is my alteration of Sweet Potato Custard. The main difference is no sugar. I also was not concerned with it being low-fat, so I used whole eggs and milk. It's a lovely custard to bake on it's own or in a pie shell. Preparation time includes baking the sweet potatoes and simmering the dates. Ingredients:
120 g dates |
100 ml water |
2 eggs |
2 tablespoons molasses |
1 cup sweet potato, cooked and mashed |
1/2 cup banana, mashed |
1 cup milk |
1 teaspoon cinnamon |
1 teaspoon mixed spice |
1 dash nutmeg |
Directions:
1. Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
2. In a mixing bowl, whisk the eggs and then add the molasses.
3. Add the sieved dates, mashed sweet potato and banana and combine well.
4. Stir in milk and spices.
5. Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.
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