Rachael Ray's Sweet Potato Custard |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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.
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