Sweet Potato Pecan Praline Custard
Ready In: 1 hr 45 mins
Serves: 12
Yields: 12 pieces
Ingredients
- 2 (18 ounce) bags trader joe's frozen roasted & mashed sweet potatoes, defrosted (seasonal)
- 1⁄2-1 cup whipping cream
- 1⁄2-1 cup sugar
- 1⁄2 cup butter, melted (1 stick)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- optional salt
- 2 eggs
Pecan Praline Topping
- 1 cup butter, cubed and very cold (2 sticks)
- 3⁄4 cup packed brown sugar
- 2 cups roasted salted pecan pieces
- 1⁄2 cup maple syrup
Directions
- Preheat oven 350°F.
- To make the custard, mix the following ingredients together until smooth: defrosted sweet potatoes, 1/2 cup of whipping cream and 1/2 cup of sugar, along with 1 stick of melted butter, vanilla, cinnamon, nutmeg and salt.
- Taste and add more cream and sugar if needed or desired.
- Whip eggs with a whisk and fold into potato mixture.
- Set aside.
- To prepare the pecan praline topping: Place all ingredients in a medium bowl and crumble together with a dough blender or small potato masher; chop nuts while blending evenly.
- Place pie dish or ramekins on the baking sheet and pour potato mix in until it reaches 1/2 inch below the top of the dish.
- Evenly top with praline.
- Place in oven and bake for 1 to 1.5 hours or until the centers are firm and dry (use a tooth pick to test). Some butter may over flow.
- The praline will be brown on top and around the edges.
- Remove from oven and cool before serving.
- For best results, scoop with a large spoon to serve.
- Add a dollop of whipped cream and enjoy!
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