SWEET POTATO CUSTARD : 3 eggs 4 tbsp. Fold into sweet potato mixture. 4. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Beat yolks with sugar and add to potatoes. Peeled and roughly cut into small the sweet potato. Beat egg whites last and fold in. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=164 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. Lightly oil 6 ramekins. Pour into pastry shells. Ingredients. With clean beaters, beat egg whites until stiff peaks form. Transfer Spray a 1-quart casserole with nonstick cooking spray. Bake at 325 degrees until set. 1 (200g, 7-oz) white sweet potato; 1 cup (250ml) unsweetened soy milk; 5 tbsp cane sugar more to taste; 1 tsp vanilla extract optional; 1 1/2 tsp (2g) ager-ager powder; 100 ml water; maple syrup for topping; Instructions. Fill a large baking pan halfway with water and place into oven on the center rack. Preheat oven to 350’F. Servings: 4. Combine mashed yams and honey in a large bowl. Place in cooked pie shell which has been brushed with cooking oil to prevent being soggy. https://www.peacehealth.org/healthy-you/recipe-sweet-potato-custard butter 3/4 c. sugar 1 tsp. Vegan No Bake Sweet Potato Pudding. vanilla 1 c. cooked mashed sweet potatoes 1 1/2 c. milk. Add milk; beat well. Add the sieved dates, mashed sweet potato and banana and combine well. In a large bowl, beat potatoes and butter until blended. Stir in milk and spices. Separate eggs. Add to mashed potatoes the butter and milk.