Rachael Ray's Sweet Potato Custard
"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."
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 lbs sweet potatoes
- 4 large eggs
- 2 cups nonfat milk
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon pepper (optional)
- 1⁄2 cup maple syrup
- 1 cup brown sugar
directions
- Preheat oven to 300°F.
- Cut potatoes into quarters and place in saucepan.
- Cover with water and boil about 20 minutes. The skins will peel off easily.
- Drain potatoes; mash in pan.
- Place the rest of the ingredients in blender and process until smooth and well blended.
- Add potatoes and process until smooth.
- Pour into greased 2 quart dish.
- Bake 50 minutes or until set but still jiggly in the center. Top with brown sugar and drizzle it with maple syrup.
- Serve warm.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
