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    You are in: Home / Recipes / Rachael Ray's Sweet Potato Custard Recipe
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    Rachael Ray's Sweet Potato Custard

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    kwlabear's Note:

    I found this in Rachael Ray's November mag. It needed cutting down because it was simply too big. I also added some brown sugar to it to make it a bit sweeter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Cut potatoes into quarters and place in saucepan.
    3. 3
      Cover with water and boil about 20 minutes. The skins will peel off easily.
    4. 4
      Drain potatoes; mash in pan.
    5. 5
      Place the rest of the ingredients in blender and process until smooth and well blended.
    6. 6
      Add potatoes and process until smooth.
    7. 7
      Pour into greased 2 quart dish.
    8. 8
      Bake 50 minutes or until set but still jiggly in the center. Top with brown sugar and drizzle it with maple syrup.
    9. 9
      Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Rachael Ray's Sweet Potato Custard

    Serving Size: 1 (248 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 312.7
     
    Calories from Fat 24
    88%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 106.9 mg
    35%
    Sodium 432.5 mg
    18%
    Total Carbohydrate 66.3 g
    22%
    Dietary Fiber 3.4 g
    13%
    Sugars 46.5 g
    186%
    Protein 7.0 g
    14%

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