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Steamed Southern Sweet Potato Custard

Steamed Southern Sweet Potato Custard

Steamed Southern Sweet Potato Custard

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Makes 4 servings


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


  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

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