Sweet Potato Custard
Sweet Potato Custard offers a comforting blend of creamy mashed sweet potatoes topped with toasted marshmallows and a hint of cinnamon. Its rich, sweet flavor makes it perfect for family gatherings and holiday desserts, combining smooth texture with a delightful sugary topping.
Ingredients
Instructions
- Put yams in 4 quarts of water and boil until done.
- Peel the yams after they have cooled.
- Mash the sweet potatoes thoroughly.
- Add the can of Carnation milk, margarine, cinnamon, and brown sugar to the mashed yams and mix well.
- Spread the mixture in a Pyrex dish.
- Place marshmallows on top of the sweet potato mixture.
- Bake in a 325°F oven until the marshmallows are browned on top.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg along with the cinnamon. If you prefer a dairy-free version, substitute the Carnation milk with coconut milk or a nut milk of your choice. Ensure the sweet potatoes are fully mashed to achieve a smooth custard-like texture. You can even try using leftover sweet potatoes from a previous meal for convenience.
Serving Suggestions
This sweet potato custard is best served warm, allowing the marshmallows to retain their softness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside dishes like Old Fashioned Peach Cobbler or a fresh Pea Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the custard in an oven-safe dish and warm it at 325°F until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Custard contains roughly 714 calories, with 6g protein, 126g carbohydrates, and 21g fat. It is an excellent source of iron (66% of the Daily Value), vitamin A (42% of the Daily Value), and calcium (25% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. However, be sure to drain and mash them thoroughly before mixing with the other ingredients. This will help achieve the desired texture, but the flavor may be slightly different from using fresh sweet potatoes.
How can I make this recipe vegan?
To make this sweet potato custard vegan, substitute the margarine with a plant-based butter alternative and use a non-dairy milk like almond or oat milk instead of Carnation milk. Make sure to check that the marshmallows are vegan-friendly, as some brands contain gelatin.
Can I make this dish ahead of time?
Absolutely! You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Just add the marshmallows and bake it right before serving. This makes it a convenient option for holiday gatherings or family meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).