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Ingredients
| sweet potatoes: 2 lbs |
| eggs: 4 (large) |
| nonfat milk: 2 cups |
| salt: 1 tsp |
| ground nutmeg: 1/2 tsp |
| black pepper: 1/4 tsp (optional) |
| maple syrup: 1/2 cup |
| light brown sugar (packed): 1 cup |
Rachael Ray's Sweet Potato Custard
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- 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.