Traditional recipes

Spiced Vanilla Custards with Sweet Potato Streusel

Spiced Vanilla Custards with Sweet Potato Streusel

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.



  • 1 teaspoon unflavored gelatin
  • ½ vanilla bean, split lengthwise

Streusel and assembly

  • 2 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (½ stick) chilled unsalted butter, cut into pieces
  • ½ cup store-bought sweet potato chips (such as Terra Chips), crumbled

Recipe Preparation


  • Place 1 Tbsp. water in a small bowl; sprinkle gelatin over and set aside.

  • Combine cream, milk, cinnamon, star anise, and ¼ cup sugar in a medium saucepan and scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes.

  • Uncover infused cream and return to a simmer. Whisk egg yolks with remaining 2 Tbsp. sugar in a medium bowl. Whisking constantly, gradually add ½ cup warm cream mixture to egg yolks. Reduce heat to medium-low and whisk egg yolk mixture into remaining cream mixture. Cook, stirring constantly, until custard is thick enough to coat a wooden spoon, about 5 minutes. Add gelatin; cook, stirring until dissolved.

  • Strain custard into a measuring cup. Pour into eight 2 oz. demitasse cups or ramekins. Chill until set, at least 4 hours.

  • DO AHEAD: Custards can be made 2 days ahead. Cover and chill.

Streusel and assembly

  • Preheat oven to 350°. Whisk flour, sugar, salt, and cinnamon in a small bowl. Add butter and work into flour with your fingers until no dry spots remain.

  • Scatter mixture over a parchment-lined baking sheet, breaking up into large crumbs. Bake, rotating pan halfway through, until streusel is golden brown and crisp, 10–15 minutes. Let cool, then add crumbled sweet potato chips and toss to combine.

  • Serve custards topped with streusel.

  • DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 316 Fat (g) 25 Saturated Fat (g) 14 Cholesterol (mg) 149 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 15 Protein (g) 3.5 Sodium (mg) 182Reviews Section

Sweet Potato Coffee Cake with Dried Cranberries

Sweet potato pie is probably the most obvious choice of baked good when it comes to sweet potatoes, but these veggies are surprisingly versatile and it’s worth branching out from the standard to try other recipes, like Sweet Potato Oatmeal Chocolate Chip Cookies or this Sweet Potato Coffee Cake with Dried Cranberries. This is one of my new fall favorites, and a great addition to a holiday brunch menu. I’d use canned sweet potato puree (plain, unsweetened) if I were going to bake a batch just before a big holiday meal and homemade cooked sweet potato puree (unseasoned) as a way to use up leftovers after the feast.

The coffee cake is easy to put together, with a moist cake base and a crisp streusel topping. The sweet potato contributes a lovely orange color and a round, naturally sweet flavor to the cake, but it’s biggest impact is on the texture. Compared to a plain coffee cake, this version is more moist and a bit denser. Much like the denseness in a pound cake, the finished cake actually tastes very rich, not heavy, because it is very tender. The dried cranberries add in some additional sweetness to the cake and add a little bit of texture, too.

Since I wanted the flavor of the sweet potato to really shine, I only added spices to the streusel topping. This adds just a hint of spice to the coffee cake and doesn’t overpower the natural taste of the sweet potato. By this, I really mean that it keeps it from tasting like just another cinnamon-spiced coffee cake! The cake will keep well for a couple of days when stored in an airtight container, so feel free to make this a day or two ahead so you have something to munch on – or serve to company – as you keep the kitchen turning out tasty treats over the holidays.

Sweet Potato Coffee Cake with Dried Cranberries
1/4 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar
1/3 tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/4 teaspoon vanilla

2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup pureed sweet potatoes (cooked, unseasoned fresh or canned)
1/3 cup dried cranberries

Preheat oven to 350F and lightly grease a 9-in square pan.
In a medium bowl, mix together all topping ingredients on low speed – or stir very well by hand – until moist, sandy crumbs are formed. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter until light. Beat the eggs, adding them one at a time until mixture is smooth, then blend in the vegetable oil and vanilla extract. Mix in the pureed sweet potatoes.
Gradually stir flour mixture into the sweet potato mixture, stirring only until everything is incorporated and no streaks of flour remain visible. Stir in dried cranberries and scrape batter into prepared pan.
Top batter with streusel mixture, generously sprinkling it into as even a layer as possible.
Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.

Judy's Kitchen

I've got you a muffin recipe that you can feel good about eating. First off, it's whole grain. Secondly, it's loaded with high-antioxidant sweet potatoes. Next, it's low in fat, with only 2 Tbsp. of oil, low-fat buttermilk, and no butter. (OK, OK, the egg yolk has fat, and so do the nuts. But they are supposed to be good fats. ) Finally, these muffins are delicious! They're wonderfully light and moist with spicy Chai flavor. What's not to like?

Heat oven to 400F. Spray a 6-cup standard-size muffin tin and a 12-cup mini-muffin tin with non-stick cooking spray set aside.

In large bowl, combine flour, oats, baking powder, baking soda, salt, sugar, chai spice blend and nuts set aside.

Drain raisins, discarding juice or reserving for another time. Put drained raisins in a paper towel to drain them a little more. Toss them in the flour mixture. Using the same bowl that the raisins were in (no need to wash it), whisk the egg and white till frothy. Add the remaining ingredients (except topping) and whisk till smooth. Pour all at once into the dry ingredients, and stir with spoon just till it comes together. Lumps are ok. Don't overmix. Spoon batter into prepared muffin tins. Sprinkle with topping. Bake 12-15 minutes, or till a wooden pick inserted in centers returns clean. Yield: 6 standard-size muffins, 12 mini muffins


Judy- How interesting to use that spice in the muffins. I bet they are wonderful. Your chocolate muffins are outstanding, all of my 4 children loved them, and That is saying a lot, the picky things. Thank you for that!

very cool! looks like a great recipe . love the idea of making them chai flavored.

Those look so good! I imagine that the spice really adds a wonderful flavor to the sweet potatoes. I need to try these, for sure!

Judy..these looks so delish, I love sweet taters so I bet in a cute little muffin they must be amazing.

I'm not familiar with chai spice. I'll have to google it. The muffins sound wonderful.

I love chai spice! I didn't know McCormick's made it, though. I can't wait to get my hands on some. And. I can't wait to make these muffins. They look moist and light and fabulous. I'm a total sucker for healthy, spicy muffins!

The chai spice just sounds so good. I love the way they look with the sugar on top. They have to be delicious!

These sweet potato muffins sound really good!

These cakes are so nice and your blog,too.
I' m from Portugal and i like to see english blogs and your is very interesting.

Wo.. these are looking delicious. Recipe are so long but i let me try. Thanks for recipe.

Sweet potato pie on a slab… why? What is a slab pie?

Traditionally most sweet potato pies are baked in the typical round pie plate. However, if you can make the same tasty dessert and feed more people, why not?

Slab pies are made in a rimmed baking sheet (sometimes called a jelly roll pan). They are slightly shallower than standard pies, thus they can feed more people. When cut into squares they resemble “slabs” of rich, tasty pie.

Brown Sugar Cardamom Sweet Potato Pie

Sweet potato pie makes a nice change from pumpkin pie when you’re looking for a fall dessert to serve at a family dinner or to bring to Thanksgiving. Similar to pumpkin pie, sweet potato pies are made with pureed sweet potatoes and spices that are mixed into a custard with eggs, milk and sugar before baking. Also like pumpkin pie, many sweet potato pies tend to be a little on the bland side. To remedy this in pumpkin pie, I’ll add more spice to boost the flavor, and I do the same thing when making my sweet potato pies.

This Brown Sugar Cardamom Sweet Potato Pie has a lot of flavor and it mostly comes from a relatively small amount of cardamom. Cardamom is a spice with a very strong and slightly citrusy flavor. It pairs very well with earthy sweet potatoes and really brightens up the overall flavor of the pie, not to mention that it is a slightly unusual spice for this type of pie and will set yours apart from a typical pie. The other flavor element here is the brown sugar, which adds a rich sweetness to the pie. Canned sweet potato puree is a very reliable base for this type of pie. If you are using homemade sweet potato puree, you might consider pressing it through a strainer before using to keep the pie as smooth as possible. When baked, the pie should have a creamy texture that is a bit lighter than your usual pumpkin pie and that makes a lovely contrast to the graham cracker crust.

In addition to the brown sugar in the sweet potato pie mixture, there is also a layer of brown sugar added to the bottom of the pie plate before baking. I actually got the idea to add this layer to the bottom of the pie from Cook’s Illustrated. Their recipe ends up giving you a layer of melted syrup on a pastry crust, but since I like to do my sweet potato pies with a graham cracker crust, I ended up using a slightly different technique. I add a thin layer of brown sugar to a cooled graham cracker crust, the pop the crust in the oven before I add the filling to warm up the sugar layer. This keeps the sugar sticking to the bottom of the crust, rather than mixing in with the filling when the sweet potato mixture is poured in. The sugar doesn’t form a truly distinct layer in the pie, though it does add some additional sweetness. What it does do is help keep the graham cracker crust crisp and helps prevent the filling from soaking in and making it soggy before the pie is even served.

Pie pans will vary in depth. Try to resist overfilling your pie crust for best results, even if that means you need to discard a few tablespoons of sweet potato pie filling.

Brown Sugar Cardamom Sweet Potato Pie
1 9 or 10-inch graham cracker pie crust, prebaked or store bought
1 cup brown sugar, divided
1 1/4 cup cooked, pureed sweet potato
3 large eggs
3/4 cup milk
1/2 tsp ground cardamom
1/4 tsp salt
1 tsp vanilla extract
2 tbsp all purpose flour

Preheat oven to 350F.
Place graham cracker crust onto a baking sheet. Sprinkle 1/4 cup brown sugar evenly over the bottom of the crust. Bake sugar-lined crust for 10 minutes while you prepare the filling.
Press sweet potato puree through a wire strainer to make it as smooth as possible, adding a tablespoon or two of water if you are working with leftover potatoes to make them a bit more pliable.
In a large bowl (or the bowl of a food processor), whisk together all ingredients except the flour. Whisk until very smooth. Sift flour over the sweet potato mixture, and whisk until fully incorporated.
Slide brown sugar-filled crust out of the oven and pour filling into pie crust (do not overfill crust if your pie is slightly shallow, just discard excess filling), then return pie to oven.
Bake for 40-45 minutes, until pie is set and jiggles only slightly when the pan is bumped.
Cool on a wire rack to room temperature. Refrigerate for at least 2 hours, or overnight, before serving.

Judy's Kitchen

I call this recipe a "residual" recipe. It's a leftover from the Get Fresh with Sweet Potatoes recipe contest. It's pretty good, but I believe I entered a similar recipe that was better. The contest ended 4/15 and the winners will be announced in June. North Carolina is the largest producer of sweet potatoes in the US. Sweet potatoes are a super food and have lots of antioxidants. No one has to force me to eat them, because I've always loved sweet potatoes. Guy will only eat them one way: candied, with lots of syrup. What a shame -- he's missing out on some great sweet potato dishes. Am I rambling? Blame it on the lousy weather. The sun hasn't been out for a full week, and I think I'm turning into a werewolf. Try this cookie for something different.

Spiced Sweet Potato Sandwich Cookies (1/4 batch)

1/2 cup cooked, drained, mashed sweet potatoes (about 1 medium)
1/2 large egg (1-1/2 Tbsp.)
3 Tbsp. vegetable oil
1/2 cup sugar
1/2 tsp. vanilla
1 tsp. pumpkin pie spice
1 cup self-rising flour

Preheat oven to 375F. Line 2 large (12" x 17") baking sheets with parchment paper. In a large mixing bowl, combine sweet potatoes, eggs, oil, sugar and flavorings, beating on medium speed of electric mixer about 2 minutes, or till thoroughly combined. Add flour and mix on low speed, just till combined. Drop rounded tablespoonfuls of batter about 2" apart onto one baking sheet. Each sheet shouldl hold about 6 cookie rounds. Bake 9-11 minutes, or till toothpick inserted near center of cookie returns almost clean. Let cookies cool on baking sheet for about 1 minute then transfer to wire rack to finish cooling. Repeat with second baking sheet, for a total of 12 3" cookies. (You can put both sheets in the oven, reversing them halfway through the cooking time, but I get better results when I do one sheet at a time.) When cookies are thoroughly cooled, spread about 2 Tbsp. of your favorite filling on the flat side of 6 cookies. Top with the other 6 cookies. Yield: 6 sandwiches. (This recipe was quartered. Multiply ingredients by 2 for a half batch by 4 for a full batch. Full batch makes 24 sandwiches. Yikes, you had better be feeding a crowd!) Filling suggestions: Honey-Nut soft cream cheese cream cheese frosting peanut butter pudding mixed with whipped topping chocolate frosting.

LunaCafe’s Ultimate Vanilla Pudding Tips and Tricks

  • Although several methods were represented in the sampling of recipes I choose to explore, the one that works the best is also the simplest. I call it the Basic Pudding Method. It requires a small bowl, a saucepan, a whisk, and a silicon spatula. No whisking or blending is called for after the pudding has set and a strainer is rarely required. To save a step (separately liquefying the cornstarch), the sugar, cornstarch, salt, and milk are combined and brought slowly to a bare simmer. The egg yolks mixed with a bit of milk are added after tempering to the thickened pudding, and the pudding is NOT brought back to a rolling boil, which helps to ensure that the egg yolks will not curdle.
  • Heat kills enzymes in raw egg yolks, which will otherwise break down the starch bonds and thin the custard. Pudding must be brought to just under a simmer (208º) after adding the egg yolks. I like to maintain that temperature for a minute or longer to be on the safe side.
  • Use moderate heat, a heavy bottomed saucepan, and a silicon spatula.
  • Stir pudding constantly with a silicon spatula, making sure to get into every corner.
  • To protect the egg yolks from too sudden heating, whisk them together with a portion of the recipes milk measurement BEFORE you actually add some of the hot pudding to temper them.
  • I notice a perceptible “grit” when I use egg white in custard, thus I prefer egg yolks only.
    Most puddings are too thick to strain through a fine mesh strainer, regardless of what the recipe says. If you have a single mesh strainer, you might try that. If you follow the directions below carefully, however, no straining will be necessary.
  • I encountered a couple of recipes in which an immersion blender or processor is used to whip the pudding after thickening. From a food chemistry point of view, whipping the pudding after thickening should break the gel. Plus, what a mess. The texture of my pudding is so smooth and silky, I see no point in actually trying this.
  • I encountered one method, attributed to Pierre Hermé, in which, in a processor, the room temperature butter is added to somewhat cooled pudding (140°) and processed for 3 entire minutes to form an emulsion. I haven’t tried this yet because it really adds to the mess in the kitchen, but most importantly because the pudding is so amazingly smooth, light, and luscious, I can’t imagine it being any better. (If you do a comparison, do let me know your thoughts.)

25 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More

Whether you're hosting a fall dinner party or just want to enjoy the bounty of seasonal fruits found on farm stands this time of year, these fall dessert recipes are irresistible. From September through December, keep an eye out for grapes, quinces, and fresh cranberries, as well as more obvious choices like apples, pears, and pumpkins galore. They're all at their peak right now and delicious in these classic fall desserts.

As soon as the leaves start to change, it's time to bake and eat pie and enjoy some pumpkin spice. The recipes here include those favorites, in addition to some different fall dessert recipes such as Pear Crisp or a sorbet with autumnal flavors like cranberry and sweet port wine. And don't forget about maple syrup&mdashadd a few tablespoons to frosting for a sweet, amber flavor, or create an entire cake inspired by maple's deep tones.

Yes, pies are great, but have you ever tried pandowdy? It's an old-fashioned, all-American fruit dessert that is similar to a cobbler or crisp but with an even simpler topping. Make a basic pie dough, then cut it up into irregular shapes and bake it on top. To save time, you could also top it off with store-bought puff pastry. No need to shape the dough into a perfect circle and fuss over perfectly crimped edges either.

From blondies and bars to cupcakes and even a Pumpkin-Cheesecake Pie, we can't wait to bake our way through autumn with these delicious dessert recipes.

Recipe Index by Season

Welcome to LunaCafe’s Recipe Index by Season page. On this page, you will find a complete index of all LunaCafe recipes, organized by seasonal availability of the key ingredients. I hope you enjoy using these recipes as much as I enjoyed creating them for you. Happy cooking! …Susan S. Bradley

“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream… I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.” …Mark Twain

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  • Curried Sweetpotato, Ginger, & Coconut Bisque
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  • Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

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Twelve Days of Christmas Cookies (December)

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  • Comfort & Joy Spice Cookies
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Quintessential Mac & Cheese

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  • Arizona Sweet 2009
  • Crave: Shiitake Mac & Cheese

Gluten-Free Sweet Potato Custard

The Spruce / Diana Rattray

Make sure those who can't eat gluten don't miss out on dessert with these simple baked sweet potato custards. They look pretty enough for a holiday meal but come together easily enough for a family weekday supper. Garnish with chopped nuts, a little caramel sauce and fresh whipped cream.

Watch the video: Κρέμα πιάτου βανίλιας Επ. 9. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).