Steamed Southern Sweet Potato Custard
the Editors of Publications International, Ltd.
Steamed Southern Sweet Potato Custard
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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
- 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.
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
| Milk | 1/2 |
| Starch | 3-1/2 |
| Fat | 2 |
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