This custard barely moves blood sugar: there is no added sweetener of any kind — no sugar, no stevia, no monk fruit. Roasting at high heat caramelizes the sweet potato's own natural sugars, concentrating sweetness without adding a single carb, and skipping the crust removes the refined-flour hit entirely. The ~18g of carbs come from the sweet potato itself, and the protein and fat from eggs, milk, and butter slow absorption — a GI around 45 versus 70+ for a traditional slice.

Roast the sweet potatoes at 425°F for 45-50 minutes until the edges caramelize and darken — that deepens their natural sweetness so no sugar or sugar substitute is needed. Blend the roasted sweet potato with eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until silky. Pour into ramekins and bake at 325°F for 35-40 minutes until just set with a slight wobble in the center. Chill at least 1 hour — the spice and caramel flavor concentrate as it sets.

All the flavor of sweet potato pie without the crust — and with zero added sugar and zero sugar substitutes. High-heat roasting caramelizes the sweet potato's own natural sugars until it tastes like pie filling on its own; the cinnamon, nutmeg, and vanilla do the rest. About 60% fewer carbs than a traditional slice.