Friday, January 4, 2013

Sweet Potato Custard

Last Saturday I celebrated my 13th anniversary of my 21st birthday. Greg & I headed up to my parents' house and we enjoyed a vegetarian chili for lunch (made by my awesome aunt). We also watched Christmas Vacation and Elf, and we played Scrabble. We know how to party hard. Oh, and I also made my birthday dinner for everyone - I made sweet potato tacos. I always love that meal.

I had a few leftover sweet potatoes, and I wanted to make something yummy with them. I have always wanted to try to make a sweet potato pie, so I looked up recipes online. As I was reviewing the recipes, I thought it might be a good idea to just make the filling for a sweet potato pie. I made sweet potato custard in individual dishes for dessert on Sunday night. It was a total winner - I think it was one of Greg's favorite desserts ever.

Unfortunately, I probably won't be making this or any other sweet treats for awhile, because I am on a 2013 health kick! I am trying to eat healthier, so healthier recipes will most likely be appearing on the blog. But I might have to make some special truffles for Valentine's Day...

If you're not on a health kick, try out this sweet potato custard recipe. You will love it! And as far as desserts go, this one isn't too unhealthy - sweet potatoes are super good for you & there are no extra calories from the pie crust! Enjoy.

Recipe for Sweet Potato Custard

1 pound of sweet potatoes (about 3 medium)
Sweet potato custard with toasted pecans. This dessert taste great chilled too!
1 stick of unsalted butter, softened at room temperature
1 tsp. of cinnamon
1/4 tsp. of nutmeg
1 1/4 tsp. of vanilla
2 tsp. of pure maple syrup
1/2 cup of heavy cream
2 eggs
1 cup of granulated sugar
For topping
Pure maple syrup
Toasted pecans

Boil sweet potatoes with the skin on in a large pot of water. Boil for 50 minutes, or until fully cooked. Drain water out of pot and rinse the potatoes with very cold water. Carefully peel off the skin of each potato. If not too hot, use your hands to break up the potato into a large mixing bowl. If they are still very hot,  chop them into chunks with a knife and then add into bowl. Add the butter to the bowl and beat sweet potato and butter together on medium-high speed with an electric hand mixer for several minutes, until smooth and creamy. Add the remaining ingredients to the bowl and mix on medium-low speed until all ingredients are well incorporated. Lightly butter individual oven-safe serving bowls . Pour the sweet potato batter into each bowl. Place the bowls on a baking sheet. Preheat the oven to 350 degrees. Once oven is heated, transfer the baking pan with the bowls into the oven and cook for 55 minutes. Remove from oven and allow to cool for a few minutes before serving.

If desired, top each bowl with a little bit of maple syrup, a touch of cream, and toasted pecans.

Recipe makes 6 - 10 servings, depending on the size of your individual serving dishes.

Recipe Adapted from: All Recipes