BAKED SWEET POTATO CUSTARD
A tasty custard dessert made with mashed sweet potatoes, milk, eggs, sugar, and spices.
Provided by Diana Rattray
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
- Heat the milk until very hot. Set aside and keep warm.
- In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
- Heat 5 to 6 cups of water until steaming and nearly simmering.
- Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
- Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
- Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 132 mg, Sugar 20 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
SWEET-POTATO CUSTARD PIE
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices for the custard filling, and the baked pie is crowned with rings of toasted marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
- In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
- When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.
SWEET POTATO CUSTARD PIE
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
FLUFFY SWEET POTATO CUSTARD PIE
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO CUSTARD
Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana; add milk blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
- Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
- Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7
SWEET POTATO CUSTARD
This is a sweet, warm, yummy custard that will get even the pickiest of eaters eating their sweet potatoes and is so simple to prepare!
Provided by Kanutell
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together mashed cooked sweet potato and banana.
- Stir in milk, blending well.
- Add brown sugar, egg yolks and salt, mixing well.
- Transfer mixture to a lightly greased 1 quart pan/casserole.
- Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
- Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.
Nutrition Facts : Calories 129.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 75.1, Sodium 255, Carbohydrate 18.6, Fiber 1.2, Sugar 9, Protein 4.2
SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Provided by Molly O'Neill
Categories dessert
Time 2h
Yield One 10-inch pie
Number Of Ingredients 19
Steps:
- To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
- In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
- On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
- For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
- Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.
SWEET POTATO SPOON CUSTARD
Provided by Eric V. Copage
Categories dinner, dessert
Time 50m
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees.
- In a large bowl, combine the sweet potatoes and bananas. Add the milk and blend until smooth. Add the brown sugar, salt, egg yolks and raisins. Mix well and pour into a well-greased 1-quart casserole.
- Place the casserole in a large baking pan. Add boiling water until it reaches halfway up the side of the casserole. Bake for 45 minutes, or until the custard is firm and golden brown.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 171 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET POTATO CUSTARD (NO SUGAR)
This is my alteration of Recipe #117205. The main difference is no sugar. I also was not concerned with it being low-fat, so I used whole eggs and milk. It's a lovely custard to bake on it's own or in a pie shell. Preparation time includes baking the sweet potatoes and simmering the dates.
Provided by Aimee88
Categories < 4 Hours
Time 1h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
- In a mixing bowl, whisk the eggs and then add the molasses.
- Add the sieved dates, mashed sweet potato and banana and combine well.
- Stir in milk and spices.
- Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.
Nutrition Facts : Calories 157.5, Fat 3.3, SaturatedFat 1.5, Cholesterol 76.2, Sodium 58.9, Carbohydrate 29.6, Fiber 2.8, Sugar 19, Protein 4.4
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