Sugar Free Sweet Potato Custard/pie Filling Ii

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 1 egg
• 166 g mashed sweet potato
• 3/4 cup splenda granular
• 16 g granulated sugar or 16 g brown sugar
• 4 tablespoons evaporated milk or 4 tablespoons evaporated soymilk
• 1/2 teaspoon vanilla extract (optional)

Recipe

• 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.