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

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.

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