Ingredients Jump to Instructions ↓

  1. 1 3/4 cups whole organic raw milk

Instructions Jump to Ingredients ↑

  1. We had a left over sweet potato that the kids weren’t eating so I started looking for recipes and found this one. It was fantastic! It’s very easy and a fancy enough dessert to serve to company. I think it would also work well with pumpkin (will try that next). My husband has already requested that I make it again.

  2. Ingredients:

  3. * 1 3/4 cups whole organic raw milk *

  4. * 3 large pastured eggs *

  5. * 1 cup pureed organic sweet potato *

  6. * 1/3 cup rapadura or organic sugar *

  7. * dash celtic sea salt *

  8. * 1/2 teaspoon ground organic cinnamon *

  9. * dash ground organic nutmeg *

  10. * dash ground organic cloves *

  11. * dash ground organic ginger *

  12. * freshly ground organic nutmeg or organic cinnamon for topping

  13. Preparation:

  14. Heat oven to 350°. Butter 6 5- to 6-ounce custard cups; set cups in a large baking or roasting pan.

  15. Heat the milk until very hot, set aside.

  16. In a mixing bowl, lightly beat the eggs. Add sweet potato, sugar, salt, 1/2 teaspoon cinnamon, and dashes of nutmeg, cloves, and ginger. Whisk in milk and beat until well blended. Pour into the prepared custard cups.

  17. Heat about 5 to 6 cups of water until nearly simmering.

  18. Place the pan with cups in the hot oven then fill the outer pan with the very hot water until the water is about halfway up the side of the custard cups.

  19. Bake for 25 to 30 minutes, until edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups, and check early if using very small or shallow cups.

  20. Remove cups from water immediately and place on a wire rack to cool. Cover the cooled custard with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to 3 days.

  21. Makes 4 to 6 servings, depending on the size of the cups.


Send feedback