Sweet Potato Custard
Recipe & Photo by Jake D’Amico

Sweet Potato Custard 

(dairy free, bake-free) 


2 t. beef collagen peptides

2 t. beef gelatin

1/4 c. water

18 ounces of sweet potato puree

1/4 t. Himalayan salt

1/3 cup dark organic maple syrup

***OR*** 1/4 t. organic stevia powder*

1 T. cinnamon

1/8 t. cardamom

1/4 t. pumpkin pie spice

2 t. organic vanilla extract

1 drop clove essential oil (optional)

1/2 c. homemade coconut milk

3 T. Pure Coconut oil or **Gold Label 


Put the collagen and gelatin into a small saucepan. Add the water, then wait for the collagen and gelatin to bloom. 

In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, vanilla, and clove to your food processor and blend until combined. 

Heat the gelatin, collagen, and water mixture, and stir until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on your food processor, and slowly add saucepan contents to the other ingredients and blend until completely smooth. Transfer to a glass baking dish and refrigerate. 

*To make this recipe refined sugar-free and/or Keto friendly use the Stevia powder listed above.

Find our homemade coconut milk recipe here.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!