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