Steamed Southern Sweet Potato Custard
Making cookies this holiday season? Check out these tips for making Christmas cookies.
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|
- 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.*
- 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.
- Use foil strips to lift dish from slow cooker; transfer to wire rack. Uncover; let stand 30 minutes. Garnish with whipped cream and nutmeg.
|Serving Size:||1/4 of total recipe|
|Total Fat||9 g|
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