2large sweet potatoesbaked at 425 for one hour, or until soft, and completely cooled.
1/2cupsugar or splenda
1/4cupmargarine or buttermelted
2cupswhipping creamsometimes labeled Heavy Cream, no substitutes
4large egg yolkssave whites for a meringue on a Thanksgiving pie!
Place sweet potato filling ingredients into large mixing bowl and beat with electric mixer until smooth and creamy. Spread into bottom of 8x8 baking dish and set aside.
Place all custard ingredients into medium heavy sauce pot and stir well. Place over medium low heat, whisking constantly, for five minutes, or until just warm. Will be very runny.
Using a measuring cup, gently scoop and pour custard over sweet potatoes.
Place 8x8 baking dish in center of larger baking dish and pour water into larger dish until it is about an inch deep.
Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Carefully remove from oven and remove baking dish from water. Allow to cool by placing on a heavy dish towel or wire rack. Once cool, cover with foil and refrigerate for several hours, or overnight. Before serving, remove from fridge and allow to sit at room temperature for half an hour. Sprinkle brown sugar over top and turn oven to low broil.
Place dish on a baking sheet and put in oven, about 5 inches from broiler, for 5-7 minutes, or until sugar is mostly melted. Remove from oven and allow to sit for a few minutes before serving to allow sugar to harden. Note: Not all sugar will melt but it will form a thin coat across the top of the dish.
Using Splenda in the sweet potatoes is fine but I suggest using sugar in the custard. While this does not make it a sugar free dish (there is brown sugar on top as well of course), it does cut down the sugar some and a little beats nothing at all in my mind!