Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Cassandra Meroe Wimbs,
KwanzaaChefCMeroe@hotmail.comSweet Potato CustardIngredients (use vegan versions): 1 cups of mashed cooked sweet potato
1/2 vup of mashed bananas (about 2 small ones)
1 cup of low-fat soy/seed/nut milk (more protein than rice milk)-fluid
1 cup of soaked raisin water (good for iron) water is distilled
1/2 teaspoon of Spike, miso powder, sea salt, kelp or vegetarian bouillon
1 teaspoon of ground cinnamon
1/3 cup of egg substitute
3 tablespoon of Sucanat
Directions:1) In a medium sized bowl (never aluminum) stir together sweet potato and banana. Add fluid (I don't like the word milk for it implies something light-colored that comes from a female.
2) Add Sucanet, egg substitute and salt substitute.
3) Place ingredients in a casserole pot.
4) Combine raisins, vegan sugar and cinnamon and spinkle over top of sweet potato mixture.
5) Bake in a preheated 300 F over for 45 minutes or until a knife stuck in near the center comes out clean.
Serves: 6
Preparation time: 45 minutes
I tried to give it to my mother, who didn't like it and my son who wouldn't try it. I didn't like it at first. Howe'ver, I found that after it was reheated it tasted fairly well. I am not the hugest sweet potato fan so I may not be the best judge.
Archived comment by: jacobJuliansMom
