Sweet Potato Custard Just Got Better Recipe

Name: Sweet Potato Custard Just Got Better
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g dates; 80 ml water; 2 eggs; 1 tablespoon honey; 1 cup sweet potato, cooked and mashed; 2 tablespoons butter, generous; ½ cup banana; ¾ cup milk; 1 teaspoon cinnamon; 1 dash nutmeg

Servings: persons

1
Bake the sweet potato until soft.
2
Skin and mash with butter until smooth.
3
(I used a hand blender.)
4
Simmer the dates and water until the dates are soft and most water is absorbed.
5
Use hand blender or food processor or sieve the dates, so they are smooth.
6
Combine all ingredients well.
7
(The hand blender works well for this, too!)
8
Bake as a custard or in a pie shell for 40-45 minutes in a preheated oven at 325F or 170C A knife inserted near the center will come out clean when the custard is set.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 120 g dates, 80 ml water, 2 eggs, 1 tablespoon honey, and more.

Yes, Sweet Potato Custard Just Got Better falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Custard Just Got Better

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