Sugar Free Sweet Potato Custard/Pie Filling II

1. 1

   Stir Splenda and sugar into mashed sweet potato.

2. 2

   Add evaporated milk/soymilk and vanilla extract.

3. 3

   Beat egg in separated bowl and add to sweet potato/milk mixture.

4. 4

   Pour mixture into creme brulee/custard dishes.

5. 5

   Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.

6. 6

   Adjust baking temperature and time.

* Per serving · 4 servings · Values may vary.

No additional tips available.