Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories432.5 kcal (22%)
Total Fat18 g (26%)
Carbs62.5 g (24%)
Sugars32.5 g (36%)
Protein6.9 g (14%)
Sodium294.4 mg (15%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Sweet potatoes
Crust
Custard
Spices
Topping
Instructions
Boil sweet potatos
Step 1
Peel 5 sweet potatoes and cut into similar size chunks
Step 2
Add cold water to cover potatoes, and salt to a medium pot then bring to a boil and cook until softened
Pot
CooktopHeat
sweet potatoes5 
salt¼ tsp
waterPrepare crusts
Step 3
In a microwave safe dish, melt butter
MicrowaveMicrowave
butter2 TbspStep 4
Add crumbs to butter and mix until evenly moistened
Step 5
Distribute buttered crumbs to 6 ramekins or muffin tins and set aside
Baking dish
graham cracker crumbs½ cupbutter2 TbspPrepare custard
Step 6
In a mixing bowl, cream together butter, sugar, and spices
MixerMixbutter⅓ cup
brown sugar½ cup
molasses¼ cup
grated ginger1 Tbsp
pumpkin spice blend½ tsp
cumin¼ tsp
turmeric¼ tsp
chili powderStep 7
Add in eggs and mix for a minute or 2 slowly increasing speed until the mixture is smooth and well combined
MixerMix
eggs4 Bake
Step 8
Set oven to 425
OvenHeatStep 9
Divide custard into portions
Step 10
Top with coconut flakes
OvenHeatStep 11
Bake at 425 for 10 minutes then reduce oven to 350 for 35 minutes
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