Sweet Potato French Toast Baked Custard - GF/Refined SF/DF
Prep time
Cook time
Total time
A healthy breakfast or dessert treat
Recipe type: Breakfast
Serves: 4
  • 4 large pastured eggs
  • ½ cup (130g) baked organic sweet potato, mashed
  • ¼ cup raw organic pecans (optional)
  • 1 tbsp organic coconut sugar
  • 1 tbsp arrowroot starch
  • ¼ tsp cinnamon
  • ½ tsp baking powder (1 tsp if low sodium, gluten free)
  • ⅛ tsp salt
  1. Preheat oven to 400°F.
  2. Spray 3" ramekins with oil and line the bottom with a parchment circle.
  3. Add all ingredients to a blender and mix until completely combined, You may have to scrape down the sides once.
  4. Pour into ramekins and sprinkle more chopped pecans on top, if you like. Place all ramekins on an uninsulated baking sheet. (Insulated baking sheets will leave the center uncooked. Bleech!)
  5. Bake for 15-20 minutes. The tops will puff up and a toothpick will come out clean.
  6. Cool in the ramekins on a cooling rack until you can comfortably hold and run a knife around the rim to loosen. Finish cooling on the cooling rack.
  7. To serve, eat as is or slice in half and toast in a toaster oven for a french toast like treat.
To freeze, slice the custards in half and insert the circle of parchment paper (used in baking) between the halves. This will allow you to easily separate the halves when frozen. :-)
Nutrition Information
Serving size: 1 Calories: 122.5 Fat: 5 Saturated fat: 1.5 Unsaturated fat: 3.5 Trans fat: 0 Carbohydrates: 10.8 Sugar: 5.1 Sodium: 129 Fiber: .8 Protein: 7.5 Cholesterol: 240
Recipe by Creating Silver Linings at https://www.creatingsilverlinings.com/sweet-potato-french-toast/