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Yield: Serves 8 - 1/2 cup each.
Recipes
Louisiana Yam Custard
| Nutrition Information | |
| Calories: | 110 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 90mg |
| Carbohydrates: | 19g |
| Dietary Fiber: | 1g |
| Sugars: | 3g |
| Protein: | 6g |
| Vitamin A: | 300iu (6%) |
| Vitamin C: | 4.8mg (8%) |
| Calcium: | 150mg (15%) |
| Iron: | 0.4mg (2%) |
2 cups baked yams, mashed
1-2/3 cup evaporated skim milk
1/2 cup nonfat egg substitute
2 tablespoons sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons chopped pecans
Preheat oven to 400 degrees F.
Blend all ingredients except pecans in blender or food processor. Pour into greased 9 inch square baking pan.
Place the baking pan in a shallow pan of hot water in the oven. Bake at 400º for 30 minutes. Sprinkle with chopped nuts; continue baking another 20 minutes.
Serve warm with a sprinkle of spices over the top.
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