Sugar Free Sweet Potato Custard/Pie Filling II

• 1 egg
• 166 g mashed sweet potato
• 34 cup Splenda granular
• 16 g granulated sugar or 16 g brown sugar
• 4 tablespoons evaporated milk or 4 tablespoons evaporated soymilk
• 12 teaspoon vanilla extract (optional)

1. Stir Splenda and sugar into mashed sweet potato.
2. Add evaporated milk/soymilk and vanilla extract.
3. Beat egg in separated bowl and add to sweet potato/milk mixture.
4. Pour mixture into creme brulee/custard dishes.
5. Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
6. Adjust baking temperature and time.

egg, mashed sweet potato, splenda, sugar, milk, vanilla

Taken from www.food.com/recipe/sugar-free-sweet-potato-custard-pie-filling-ii-150005 (may not work)