Sweet Potato Custard | Beauty Detox

Sweet potato custard

Sweet Potato Custard

October’s Beauty Detox assignment was to create our own version of Kimberly Snyder’s Sweet Potato Custard. By blending cooked sweet potato with tapioca, I was able to achieve that light and creamy texture of a traditional custard without any of the eggs or milk. This vegan sweet potato custard is sweetened with a touch of maple syrup and topped with whipped coconut cream (see recipe below).

Pretty much the only time I ever really eat custard is when it’s part of a prix fixe menu, so in my mind it’s a fancy dessert even though it really couldn’t be more simple. And this sweet potato custard isn’t any different. I kept it easy by baking the custard, which avoided having to stand over the stove stirring the tapioca.

Tapioca isn’t typically baked, but I decided to go ahead and bake this custard in a water bath just like a classic custard. Usually this method is used to prevent the egg from overcooking and curdling the custard, and while this recipe doesn’t contain any egg, I thought it might prevent the outside of the custard from cooking too quickly. I wanted to make sure that this sweet potato custard had a consistent creamy texture throughout, and the water bath did the trick. I refrigerated my custard before removing the ring molds just to be extra sure that it would hold together. By ring molds I mean tin cans, since I couldn’t find my ring molds anywhere. The tin cans did the trick, so remember that for the next time you’re desperately in search of a ring mold! Or, you know, use a ramekin.

Sweet potato custard (flan) with coconut whipped cream

Sweet Potato Custard
Prep time
Cook time
Total time
This sweet potato custard is thickened with tapioca and naturally sweetened with maple syrup. This baked custard is a creative, completely vegan twist on a classic dessert.
Serves: 6
  • 1 large sweet potato, chopped
  • 4 tbs tapioca flour
  • ¼ cup coconut milk
  • 3 tbs maple syrup
  • 1 tbs vanilla extract
  • coconut whipped cream, walnuts, and maple syrup for serving
  1. Preheat oven to 350F
  2. Bring water to a boil in a medium sauce pan
  3. Add sweet potato and simmer until very tender (10 minutes)
  4. Place all ingredients in a food processor or blender and combine until completely smooth
  5. Fill ramekins or other oven safe food molds and place in a larger casserole dish
  6. Add boiling water to larger casserole dish to ⅔ of the height of the ramekins
  7. Carefully place in oven and bake for 25-30 minutes
  8. Allow to cool completely before serving

Coconut Whipped Cream


  • 1 can full-fat coconut milk
  • 2 tbs powdered sugar
  • 1 tsp vanilla extract

Directions: Cool coconut milk in fridge overnight. When ready to use, flip can over and open. Pour off liquid and retain leftover cream. In chilled bowl, use a hand-mixer to mix coconut cream, sugar and vanilla until it becomes nice and fluffy. Store leftovers in the fridge, and re-whip before serving.

Sweet potato custard

Find Kimberly Snyder’s Sweet Potato Custard recipe HERE, and check out my other Beauty Detox assignments HERE!

Love sweet potatoes? Try Miso and Sweet Potato Millet Bowls, Sweet Potato Quinoa Patties, or these delicious Sweet Potato Black Bean Enchiladas.


  1. This looks gorgeous!
    I’d love to try this (and maybe give whatever Kimberly’s next challenge is a go)!

    • Eeek sorry I don’t have a weight. Can I just suggest a medium-sized sweet potato? Sorry I’m not able to be more specific!

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