Recipe: Sweet Potato Custard
From the kitchen of: C.W. Worth House Bed and Breakfast
Prep time: 20 min. / Cook time: 40 min.
1 c. mashed cooked sweet potato – canned okay
1 banana – not too ripe
1 c. evaporated skim milk (or 2 – 5 oz. cans)
1 t. vanilla or rum extract
3 t. packed brown sugar
3 large egg yolks
½ t. salt
A grinding of nutmeg
Optional: 1 t. grated fresh ginger or ½ t. powdered ginger
Optional: orange zest
½ c. raisins
1 T. sugar
1 t. ground cinnamon
A sprinkle of cloves
In a medium bowl mash together the sweet potato and banana. Add milk, blend well. Add brown sugar, egg yolks and salt. Mix thoroughly.
Spray 8 individual ramekins with nonstick cooking spray and place on a rimmed cookie sheet. Divide among ramekins.
Combine raisins, sugar and cinnamon and cloves. Sprinkle over top of sweet potato mixture.
Bake in preheated 325-degree oven for 40 minutes until rises up in dish and knife inserted in center comes out clean. May have to spin tray around half way through cooking time to cook evenly. Timing will depend on oven and size of dishes.
One recipe makes 8 small ramekins.