Sweet potato custard

Creamy sweet potato custard with a dollop of whipped cream on top.

Sweet potatoes don't just taste great—they’re good for you, too. So go ahead and dig in to this sweet potato custard! Flavored with maple syrup, orange zest and pumpkin pie spice and topped with whipped cream, this recipe is sure to become one of your new favorite fall desserts.

Yield: 6 servings
Nutrition facts: Per serving: 251 calories, 10 g fat, 37 g carbohydrates (1.4 g fiber), 6 g protein

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1 cup cooked sweet potato (from 10 oz. potato)
1½ cups half-and-half or light cream
½ cup maple syrup
3 Tbsp. sugar
3 large eggs
1½ tsp. grated orange zest
½ tsp. salt
½ tsp. pumpkin pie spice
Lightly sweetened whipped cream (optional)


  1. Preheat oven to 350°F. In food processor, combine cooked sweet potato, half-and-half, maple syrup, sugar, eggs, grated orange zest, salt and pumpkin pie spice, and process until mixture is smooth.
  2. Place six 6-oz. ramekins or custard cups in baking pan large enough to hold them without touching. Divide mixture among ramekins. Pour enough hot water to come halfway up sides of cups. Bake 40 minutes or until custards are just set and knife inserted in center of one comes out clean.
  3. Remove cups from water bath and transfer to wire rack to cool completely. Refrigerate at least 2 hours or up to 2 days. Serve with a dollop of whipped cream, if desired.