Dessertscountryliving
This New Take on Sweet Potatoes Will Have You Rethinking Your Grandma's Recipe
This sweet potato custard recipe combines creamy custard with spiced whipped cream, nutmeg, and toasted pecans for a cozy, fall-inspired dessert.
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 15 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●food processor
- ●oven
- ●pot
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the custard: Preheat oven to 400°F. Prick potatoes several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 30 minutes. Cool completely. Peel potatoes and discard skins. Transfer flesh to a food processor and process until very smooth, 2 to ⏱️ 3 minutes (you want 2 cups of puree).
2
Preheat oven to 350°F. Lightly grease eight 6-ounce ramekins. Bring a kettle or large pot of water to a boil. Beat eggs with an electric mixer on medium speed until foamy, 1 to ⏱️ 2 minutes. Add sweet potato puree, brown sugar, cinnamon, ginger, nutmeg, vanilla, and salt and beat until combined. Add half-and-half and beat until combined.
large eggs3
3
Transfer mixture to prepared ramekins, dividing evenly. Place ramekins in a roasting pan. Open oven and slide rack out; place the roasting pan on the rack and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake until custards are slightly puffed and no longer jiggle in the centers, 35 to ⏱️ 40 minutes. Remove pan from oven and carefully remove ramekins. Cool 10 to ⏱️ 15 minutes.
4
Make the whipped cream and sugar topping: Whisk together cream, confectioners’ sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, 1 to ⏱️ 2 minutes. Combine granulated sugar, nutmeg, and ginger in a bowl. Garnish custard with whipped cream, spiced sugar, and chopped pecans.
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