Sweet Potato Custard

 

Recipe adapted from Rachael Ray Magazine

  

Ingredients

• 2 pounds sweet potatoes
  
• 4 eggs
  
• 2 cups almond milk
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon black pepper
  
• ½ teaspoon nutmeg
  
• 2 tablespoons pure maple syrup
  

Directions

1. Preheat the oven to 400 degrees and lightly grease a 9-inch pie plate.
   
2. Place the potatoes on a foil-lined baking sheet and roast for 1 hour, or until tender when pierced with a fork. Set aside to cool and decrease the oven temperature to 325 degrees. Peel slightly cooled potatoes and mash with a potato masher.
   
3. In a medium sized bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Combine the egg mixture and mashed sweet potatoes in a food processor. Puree until well blended. Pour mixture into 9-inch pie plate. Bake for 50 minutes or until outside edges begin to firm, and middle section jiggles slightly. Drizzle with maple syrup. Serves 6 to 8.

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