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Rachael Ray's Sweet Potato Custard

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“I found this in Rachael Ray's November mag. It needed cutting down because it was simply too big. I also added some brown sugar to it to make it a bit sweeter.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Cut potatoes into quarters and place in saucepan.
  3. Cover with water and boil about 20 minutes. The skins will peel off easily.
  4. Drain potatoes; mash in pan.
  5. Place the rest of the ingredients in blender and process until smooth and well blended.
  6. Add potatoes and process until smooth.
  7. Pour into greased 2 quart dish.
  8. Bake 50 minutes or until set but still jiggly in the center. Top with brown sugar and drizzle it with maple syrup.
  9. Serve warm.

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