This recipe is naturally gluten-free as it is just full of sweet potato goodness and no crust.
Mix all of the ingredients together, bake at 350 degrees, cool and pipe some homemade whipped cream on top. If you’re feeling fancy sprinkle some ground cinnamon and nutmeg on top. Boom. Dessert is served.
If you’re not feeling fancy, no worries. Just grab a spoon and dig in. This Sweet Potato Custard waits for no one.
Sweet Potato Custard
This recipe makes 2-4 individual servings depending on the size of your ramekins or baking dishes. Use larger dishes for 2 servings and smaller ramekins for 4 servings.
Ingredients
- 2 sweet potatoes, cooked
- 1 cup half and half
- 2 eggs
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons cinnamon
- 1 tsp nutmeg
- prepared homemade whipped cream
- pinch of cinnamon + nutmeg (optional)
Instructions
- Preheat the oven to 350°F.
- Mix together the sweet potato puree and the half and half. Whisk in the eggs, salt, cinnamon, and nutmeg.
- Fill 2 small baking dishes with the sweet potato mixture and place in a deeper baking dish.
- Put hot water in the deep baking dish so that it surrounds the smaller baking dishes. Bake for 20-25 minutes.
- While baking, fit a plastic piping bags with your choice of frosting tips. Or cut a hole in the corner of a plastic ziplock bag.
- Fill the bag with the homemade whipped cream and set aside in the fridge until ready to use.
- Remove the sweet potato custard from the oven and let cool completely.
- Top with the homemade whipped cream. Sprinkle cinnamon and nutmeg on top of the whipped cream.
- Serve immediately or place in the refrigerator until ready to serve.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 115mgSodium: 358mgCarbohydrates: 20gFiber: 4gSugar: 7gProtein: 6g
Frequently Asked Questions
Can I make sweet potato custard without eggs?
The post doesn’t mention a specific egg-free version, but since this custard relies on eggs for its creamy texture and structure, you’d need to experiment with egg substitutes like flax eggs or appleseed to maintain that signature custard consistency. I’d recommend starting with a 1:1 replacement but testing it first, as the baking time might need adjustment depending on which substitute you use.
How long does sweet potato custard last in the fridge?
The post doesn’t specify shelf life details, but since this is a custard-based dessert with eggs and dairy, I’d recommend enjoying it within 3-4 days stored in an airtight container in the fridge for best quality and food safety. The homemade whipped cream topping is best added fresh before serving rather than stored with the custard.
Can you freeze sweet potato custard?
The post doesn’t specifically address freezing, but since this custard is crustless and made with simple ingredients like sweet potato, eggs, and cream, it should freeze reasonably well in an airtight container for a few weeks. However, I’d recommend enjoying it fresh with that homemade whipped cream on top, since the texture may change slightly after thawing and you’ll want to make that amazing whipped cream fresh anyway!
What's the difference between sweet potato custard and sweet potato pie?
The main difference is that this Sweet Potato Custard is crustless, which not only makes it naturally gluten-free but also gives it a purer, custard-like texture without the pie shell. Traditional sweet potato pie has a crust and a slightly firmer filling, whereas this version is all about that creamy, custardy sweetness topped with homemade whipped cream for an elegant finish.
How do I know when sweet potato custard is done baking?
Since the post doesn’t specify exact baking time or doneness indicators, I’d recommend baking at 350 degrees until the edges are set but the center still has a slight jiggle when you gently shake the pan—this is the classic custard test! You can also insert a knife near the center; it should come out clean or with just a few moist crumbs, similar to checking a cake for doneness.
Can I use canned sweet potatoes for custard?
While the post doesn’t specify fresh versus canned sweet potatoes, canned sweet potatoes should work fine in this recipe since you’re mixing all the ingredients together and baking at 350 degrees—the texture will blend seamlessly into that custardy consistency. Just make sure to drain them well if they’re packed in syrup, and you might need to adjust the liquid in the recipe slightly since canned versions tend to be wetter than fresh roasted ones.
What spices go best with sweet potato custard?
The post recommends sprinkling ground cinnamon and nutmeg on top for a fancy presentation, though it’s totally optional! These warm spices complement the natural sweetness of the sweet potato beautifully, but you can absolutely skip them if you prefer to let the sweet potato flavor shine through on its own.
