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