Southern Eats

      Sweet Potato Custard      


2 large sweet potatoes (baked, cooled, and mashed, need at least 2 cups of pulp)
2 cups milk
3 eggs
1 cup brown sugar
1 teaspooon vanilla
1 teaspoon cinnamon
2 tablespoons melted butter

Scoop out the pulp from the sweet potatoes and mash them. Mix in all the other ingredients (use a whisk or the mixer) and pour in a buttered casserole dish (I usually use a 2 quart square Corning Ware dish). Bake at 350 degrees for 40 minutes or until a knife inserted in the center comes out clean. Very tasty served warm or cold, top with whipped cream.


Back to Recipe Archive

Back to Southern Eats main page