Like HowStuffWorks on Facebook!

Steamed Southern Sweet Potato Custard


Steamed Southern Sweet Potato Custard

Steamed Southern Sweet Potato Custard

Making cookies this holiday season? Check out these tips for making Christmas cookies.

Yield

Makes 4 servings

Ingredients

1 can (16 ounces) cut sweet potatoes, drained
1 can (12 ounces) evaporated milk, divided
1/2 cup packed light brown sugar
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream
Ground nutmeg

Preparation

  1. Process sweet potatoes with 1/4 cup evaporated milk in food processor or blender until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger and salt; process until well blended. Pour into ungreased 1-quart soufflé dish. Cover tightly with foil. Crumple large sheet (about 15X12 inches) of foil; place in bottom of slow cooker. Pour 2 cups water over foil. Make foil handles.*
  2. Transfer dish to slow cooker using foil handles. Cover; cook on HIGH 2-1/2 to 3 hours or until skewer inserted into center comes out clean.
  3. Use foil strips to lift dish from slow cooker; transfer to wire rack. Uncover; let stand 30 minutes. Garnish with whipped cream and nutmeg.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 351 mg
Protein 11 g
Fiber 2 g
Carbohydrate 62 g
Cholesterol 131 mg
Total Fat 9 g
Calories 372

Dietary Exchange

Starch 3-1/2
Milk 1/2
Fat 2

Check out more recipes for Southern



More to Explore