Sweet Potato Custard

Yesterday was pretty much a bust. I couldn’t swallow solid foods because of the pain in my throat, I had a fever, and even reading blogs and studying for my wine mid-term made my eyes hurt. Still, I felt like I had to do something, and since I had planned on making a sweet potato custard, I got out of bed long enough to do just that.

I started with a recipe for Sweet Potato Custard from Everyday with Rachael Ray but ended up changing the recipe up to make it a little lighter.  My ingredients?

About 2 lbs sweet potatoes

3 eggs

2 cups skim milk

lots of freshly grated nutmeg and cinnamon

I started by boiling the sweet potatoes, then peeling them once they were cool to touch. While they cooled, I whisked together the eggs, milk, and spices, then added in the potatoes.

sweet potato

I used my new immersion blender to turn the ingredients  into a frothy, creamy mix.

sweet potato custard mix

Once the mixture was smooth, I poured it into a greased baking dish and set it to cook at 350 for 45 minutes.

sweet potato custard

When the custard came out, it was like smooth, creamy sweet potatoes with a firm top. I ate a little bit, and it was love at first bite. Very light, fluffy, with the cinnamon and nutmeg offering subtle flavors. Because I didn’t add any sugar, it isn’t at all sweet.

sweet potato custard

Once the custard cooled, it was much firmer, less like mashed potatoes and more like actual custard. It is delicious hot, cold, or at room temperature and could be a versatile holiday dish, either in lieu of old school candied sweet potatoes or served with caramel sauce or maple syrup as a dessert course in place of, or in addition to, pie. Since it is crustless, it is a good option for anyone who might be watching their calorie intake but who still wants to enjoy the flavors of the holiday season. I will be making it again!

What is your favorite holiday food?

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Tags: dessert, holiday, recipe, sweet potato

  1. MarathonVal’s avatar

    I’m amazed that you cooked while sick! I’m a bit under the weather now myself and all I want to do is rest!

    Reply

  2. Michelle’s avatar

    Aw Meghan, I hope you feel better soon! This dish looks really simple but super tasty. And I’m with you….I love using my immersion blender!

    Reply

  3. Megan’s avatar

    I’ve never heard of anything like this… the texture sounds really interesting. I really need to get an immersion blender one of these days!

    I hope you’re feeling better!

    Reply

  4. Shannon’s avatar

    this sounds amazing… definitely need to try it! hope you feel better soon!!!

    Reply

  5. Bianca @ Confessions of a Chocoholic’s avatar

    This recipe is right up my alley – so simple (and dessert-like) ;) I hope you get well soon!

    Reply

  6. MelissaNibbles’s avatar

    Sounds yummy. Hope you’re feeling better :)

    Reply

  7. Dana’s avatar

    this sounds great! I don’t like super sweet sweet potato recipes, so this would probably be great for me since there’s no additional sugar.

    Feel better!

    Reply

  8. Kristy’s avatar

    Sounds great, hope your feeling better soon!

    Reply

  9. Justin’s avatar

    This sounds great. I think I’ll try making it for Thanksgiving.

    Reply

  10. Yui’s avatar

    My favorite holiday food is completely different with what you have here. I love Chinese food so I usually end up in the kitchen to cook something savory with lots of garlic and onion. Well, talk about sweet potatoes, I love this tuber plant. I love its slightly sweet actually. Thanks for the recipe.
    Oh one question. Can I just bake or steam the potatoes instead of boil them? Boiling sweet potatoes will bring such a too-soft and a bit watery texture to the food which I not really like.
    How to Make Sweet Potato Fries

    Reply

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