Tuesday, August 12, 2014
Sweet Potato Custard
3 large sweet potatoes (3-4 cups)
1/2 cup sugar
1/2 cup melted butter
2 eggs
1 tsp. vanilla
1/3 cup milk
Topping:
2 1/2 tbsp. butter, melted
1/2 cup sugar (I used 1/4 cup)
1/4 cup flour
1/2 cup chopped pecans
Preheat oven to 350 degrees. Peel, chop and boil sweet potatoes. Drain, mash and cool. Add 1/2 cup butter, eggs, vanilla and milk. Mix well using an electric mixer. Pour into a 1 to 2 qt. casserole dish sprayed with non-stick spray. In a small boil mix topping ingredients. Evenly sprinkle over potatoes. Bake 30-40 minutes.
Comment: This recipe was sent to me from a friend. Mine didn't come out like a custard but more like a souffle which is ok too. I did use my almond milk instead of regular and used 7 what I called medium size potatoes which I measured after mashing and I ended up with about 3 1/2 cups. I don't know if that made the difference in it not being like a custard but like I said, it doesn't matter because this dish is so good I could have grabbed a spoon, stood at the counter and ate! Now, there are a couple of changes I will make next time, and there will be plenty of next times with this dish. I'll decrease the sugar to 1/4 for the potato mixture. This will be just as good using less. I did decrease the sugar for the topping to 1/4 cup instead of 1/2 and will decrease that even more. Maybe to 1/8. To be completely honest, this would be good with no added sugar in the potatoes and just the sugar on the topping. This is a must try dish that is easy to make, so good and aren't sweet potatoes good for you?
Comment from Carol: Smooth, creamy (without milk) sweet potatoes, pecans, faint hit of coconut-almond - this sweet potato dish relies mostly on the sweetness in the potato. It is so good that I've already constructed two dinner menus around this dish! It's a centerpiece! Try this!!!
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