[recipes] a sweet potato-based dessert ...
I haven't tried this yet, but it sure sounds good!
These creamy sweet puddings are like a sweet potato pie without the crust. They're delicious as is, but if you're feeling indulgent, serve them with a dollop of sweetened whipped cream. Grade B maple syrup is best, of course.
maple sweet potato custards
In a food processor, combine the cooked sweet potato, half-and-half, maple syrup, sugar, eggs, orange zest, salt and pumpkin pie spice, and process until smooth.
Place six 6-ounce ramekins or custard cups in a baking pan large enough to hold them without touching. Divide the mixture among the ramekins. Pour enough hot water to come halfway up the sides of the cups. Bake for 40 minutes or until the custards are just set and a knife inserted in the center of one comes out clean.
Remove the cups from the water bath and transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or up to 2 days. Serve with a dollop of whipped cream, if desired. Enjoy!
Serves 6.
Per serving: 251 calories, 10 g fat (5.1 g saturated), 6 g protein, 37 g carbohydrates (1.4 g fibre), 128 mg cholesterol, 271 mg sodium.
Good source of: beta-carotene, riboflavin, vitamin B12, selenium, zinc.
Note: Contains dairy products & eggs.
These creamy sweet puddings are like a sweet potato pie without the crust. They're delicious as is, but if you're feeling indulgent, serve them with a dollop of sweetened whipped cream. Grade B maple syrup is best, of course.
maple sweet potato custards
- 1 c cooked sweet potato (from a 10-ounce potato);
- 1½ c half-and-half or light cream;
- ½ c maple syrup;
- 3 tbsp sugar;
- 3 large eggs;
- 1½ tsp grated orange zest;
- ½ tsp salt;
- ½ tsp pumpkin pie spice;
- lightly sweetened whipped cream (optional).
In a food processor, combine the cooked sweet potato, half-and-half, maple syrup, sugar, eggs, orange zest, salt and pumpkin pie spice, and process until smooth.
Place six 6-ounce ramekins or custard cups in a baking pan large enough to hold them without touching. Divide the mixture among the ramekins. Pour enough hot water to come halfway up the sides of the cups. Bake for 40 minutes or until the custards are just set and a knife inserted in the center of one comes out clean.
Remove the cups from the water bath and transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or up to 2 days. Serve with a dollop of whipped cream, if desired. Enjoy!
Serves 6.
Per serving: 251 calories, 10 g fat (5.1 g saturated), 6 g protein, 37 g carbohydrates (1.4 g fibre), 128 mg cholesterol, 271 mg sodium.
Good source of: beta-carotene, riboflavin, vitamin B12, selenium, zinc.
Note: Contains dairy products & eggs.