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.

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

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

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.

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?