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: 1 hr 35 mins
• 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

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