This utility model relates to food delicacy specifically on the process of producing shelf-stable sweet potato (Ipomoea batatas) custard dessert with smooth and firm texture. This is to address the existing problem of the process resulting to a soft and soggy texture and limited shelf life of the product. This utility model claims the process of boiling and grating of sweet potato； mixing grated sweet potato, egg yolk, milk, sugar, native lemon extract and 0.06 to a maximum of 0.1 pcnt combination of sodium benzoate and potassium sorbate to produce a mixture ； stirring the mixture in one direction and sifting thereafter； molding the mixture into sugar glazed containers； steaming to produce the sweet potato custard dessert and cooling.
