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Sugar Free Sweet Potato Custard/Pie Filling II

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“In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired”
1hr 35mins

Ingredients Nutrition


  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.

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