ā‰” Menu

Thrive Banner Ad Above Post

Sweet Potato Breakfast Custard

Sweet Potato Breakfast Custard | TheSweetPlantain.com | Grain-free, Dairy-free, Gluten-free

Okay, I confess. This is basically sweet potato pie for breakfast.

But with much less sugar – and no crust to fuss with!

The kids love it, and I gotta say, the kind of breakfast that tastes this good and can be whipped together in 5 minutes before doing the dinner dishes the night before…well, it’s got my vote.

Sweet Potato Breakfast Custard | TheSweetPlantain.com | Grain-free, Dairy-free, Gluten-free

And since it’s made ahead of time, that means all I have to do in the morning is pull the custard out of the fridge and serve away. Who needs boxed cereal when they can give the kiddos all the goodness of coconut milk, sweet potatoes, and eggs to start out the day?

Cereal, schmereal. That’s what I say.

Get your blender and ungreased pie plate ready, Friend, ’cause you’re about to rock the breakfast table.

Sweet Potato Breakfast Custard | TheSweetPlantain.com | Grain-free, Dairy-free, Gluten-free

Sweet Potato Breakfast Custard
A delicious way to start the day, and the kids love it! I use 1/2 cup sweetener for those special breakfasts, but the sweet potatoes add so much natural sweetness, that 1/4 cup is plenty for a typical day.
Write a review
Print
Ingredients
  1. 1 1/2 lb sweet potatoes - baked, cooled and peeled
  2. 1 14 oz can whole coconut milk
  3. 4 large eggs
  4. 1/4 - 1/2 c. evaporated cane juice
  5. 1 t vanilla extract
  6. 2 t pumpkin pie spice
Instructions
  1. Heat the oven to 325.
  2. Place all the ingredients in a blender and blend until very smooth.
  3. Pour the mixture into an ungreased pie plate and bake for 50 minutes to 1 hour - until it's set in the center and jiggles a bit.
  4. Cool and store in the refrigerator.
  5. Serve plain or with whipped cream!
Notes
  1. Tip: I like to throw in a bunch of sweet potatoes to bake, when the mood strikes! It's a great side dish, and I can bake them while I slow-roast a chicken; I make more than I need and put the leftovers in the fridge, so they're ready and waiting when I make this custard!
The Sweet Plantain http://www.thesweetplantain.com/

{ 6 comments… add one }

  • kate January 31, 2014, 3:18 pm

    how many cups of sweet potato is 1 1/2 pounds of baked sweet potatoes?

  • Eleanor February 3, 2014, 3:08 am

    Have you ever tried Stevia in place of the cane juice? My husband is diabetic and I’m REALLY trying to cut white sugar. Also, could I use regular milk if I don’t have coconut milk on hand? I think it would work but was wondering if you’d tried it.

    • Jennifer Cordova February 4, 2014, 2:54 am

      Eleanor, I’ve never used Stevia, sorry. Maybe there’s a conversion chart online that would help you decide on how much to use…? Regular milk will do just fine. I hope you two like it!

  • joannabanana21 February 3, 2014, 7:40 pm

    this was awesome!! just had a slice of it. it really is like the most rich and decadent custard! it was super easy to make, too. i’ll be eating this for breakfast all week.

  • NikkiK June 8, 2015, 3:35 am

    Even though this recipe was posted a while back…In case someone stumbles on it. I bake my sweet potatoes so that they shrink inside and get pretty sweet. I made this, omitted the sugar, added a half a teaspoon of salt and it turned out great, was sweet and tasted very nice.

Leave a Comment

CommentLuv badge