I have had a couple of requests for the Sweet Potato Custard recipe. This recipe came from a crock pot cooking class I took several years ago. It is a simple recipe and great to make for Thanksgiving or Christmas. I really like that it cooks in the crock pot instead of taking up room in the oven. It almost tastes like dessert! The original recipe was by Debbie Duggan.
5 Cups chopped, peeled sweet potatoes or yams
2 tsp. fresh lemon juice
2 Tblsp. unsalted soft butter
3/4 Cup packed brown sugar
1 tsp. salt
1 tsp. ground cinnamon
Dash ground cloves
1 large egg
1/4 cup sour cream
In a pot of boiling water, cook sweet potatoes for 15 minutes or until tender. Drain and transfer to a blender or food processor. Puree or mash sweet potatoes until smooth. Add lemon juice.
In a bowl combine butter, brown sugar, spices, egg and sour cream. Beat until smooth. Fold in sweet potato puree. Transfer to a lightly buttered crock pot. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The sweet potatoes will be slightly brown on the edges when done.
Tip: You can boil, mash and add the lemon juice the day before if you want. Just place the puree in the refrigerator until you are ready to cook in the crock pot!